Chicken Mexicana

(Adapted from ”Pan-cooked chicken dishes”)
Serves 2
Ingredients:
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
Method:
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


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