Monday, 28 December 2015


6 chicken breasts
1 large onion, diced
2 heaped teaspoons minced garlic
1 large can champignon pieces and stems, drained
2 small cans edgell diced capsicum, drained
2 x 400 gram cans diced tomatoes
2 tablespoons tomato sauce
1 teaspoon sugar
1/2 teaspoon hot chilli powder (or to taste)
salt and pepper to taste

80 grams kraft jalapeno cheese, grated
80 grams tasty cheese, grated

mashed potato and spinach leaves to serve is desired.

preheat oven to 180 c.

lightly sprinkle all the chicken breasts, both sides with salt. in a frypan sear all chicken breasts on sides and edges and place into a medium sized roasting dish. cook for 20 - 25 minutes,or until cooked through, turning once.

while the chicken is a large frypan, over medium heat, saute onion and garlic
till onion is translucent.

add the champignons, capsicum and tomatoes.  bring to the boil, then
turn heat down to simmer.

add sugar, chilli powder, tomato sauce and salt and pepper. simmer for 5 minutes then
keep warm over low heat till chicken is ready.

when chicken is ready, drain off excess juice in pan.

mix the two cheeses together.

spoon some sauce over each breast then sprinkle each with the mixed cheese.

place pan back in oven and cook until cheese is melted, about 3 minutes. serve.

I placed some mashed potato on a plate, flattened it out to about the same size as the chicken
breast and placed some spinach leaves on top of the potato.
I then placed a spoonful of sauce over the spinach, then placed the chicken on top and served.

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