Chicken Mexicana

(Adapted from ”Pan-cooked chicken dishes”)
Serves 2
1/2tsp Cayenne Pepper
1 Large Onion, cut into quarters (s) (sff)
1tsp sweet chilli sauce (0.5syn/2=0.25syn per person)
2 Chicken breasts (ff)
2 Garlic Cloves (sff)
2 Sweet peppers, finely sliced (s) (sff)
2 Chillies, deseeded & finely chopped (s) (sff)
2tbsp white wine vinegar
90g low fat cheddar cheese, grated (2xHea/2=1 Hea per person)
125mL passata (s) (sff)
300ml stock using a Knorr “chicken” stockpot
Shake of Salt
In a food processor chop the onion, chillies & garlic to a puree.
Cook the chicken in a frying pan sprayed with Fry Light, cook until browned then removed from the pan and set aside.
In the pan cook the passata, peppers, the puree & stock, season with sweet chilli sauce, white wine vinegar, salt & cayenne pepper, then bring to the boil, reduce the heat to a simmer, return the chicken to the pan, cover, and cook for 20 minutes.
Move the chicken to a plate and add the cheese, cover for 5 mins, allowing the cheese to melt.
In the meantime, increase the heat and reduce the sauce to half the volume.
Plate up, serve with vegetables & cover with the sauce.
Credit: Pete’s Recipe Book

[easy-social-share counters=0 style="button" hide_mobile="yes" point_type="simple"] [easy-social-share buttons="facebook,pinterest,whatsapp" counters=0 style="button" only_mobile="yes" point_type="simple"]
Warning: count(): Parameter must be an array or an object that implements Countable in /home/customer/www/ on line 230

Most Popular

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2015 The Mag Theme. Theme by MVP Themes, powered by Wordpress.

To Top