Ingredients
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1½ tbsp red wine vinegar
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1½ tsp sweet or hot smoked paprika
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1½ tsp garlic granules
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2 tbsp Worcestershire sauce
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2 x 400g cans chopped tomatoes
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4 smoked bacon medallions, visible fat removed
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4 skinless and boneless chicken breasts
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200g grated mozzarella (cow’s milk)
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400g green beans, trimmed
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15g fresh flat-leaf parsley, chopped, to serve
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4 microwaved or oven-cooked baking potatoes, to serve
Method
- Preheat your oven to 200°C/ fan 180°C/gas 6. Put the vinegar, paprika, garlic, Worcestershire sauce and chopped tomatoes in a large, shallow, flameproof casserole dish. Place over a medium-high heat, bring to a simmer and cook for 20 minutes, stirring occasionally. Season to taste.
- Meanwhile, gently bash the bacon medallions to flatten them out and lengthen slightly. Stretch a piece of bacon over each chicken breast.
- Nestle the chicken breasts into the sauce and spoon a little sauce over the top. Divide the mozzarella over the chicken breasts and bake in the oven for 20 minutes, or until the chicken is cooked through.
- When the chicken’s almost ready, steam or boil the green beans for 3-4 minutes, then drain. Scatter the parsley over the chicken, then divide the chicken and sauce between 4 plates, and serve with the beans and baked potatoes.
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