Use a hand blender to blend pepper, garlic, red wine vinegar, paprika, and a pinch each of salt and pepper into a rough paste.

Make three slashes in each chicken breast diagonally and place in a glass roasting dish.

Spoon over the marinade and put into the fridge overnight ideally but for an hour at the minimum.

When it is ready to cook preheat the oven to 200°c/ Gas 6/ fan 180°c.

Fry the chicken in a frying pan sprayed with low-calorie cooking spray over high heat for 2 minutes on each side or until browned slightly.

Return to the roasting dish and spoon the marinade over the chicken and roast for 15-20 minutes. Ensure it is cooked thoroughly using a food thermometer if in any doubt