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This is a great one-pot meal that can be made earlier in the day and then cooked when required.
Ingredients:
4 chicken breast portions – 1 ½ib in weight
115 g soft cheese with garlic and herbs
450 g courgettes
2 red bell peppers – seeded
450 g plum tomatoes
4 celery sticks
30 ml/2tbsp olive oil
275g/ 10 oz onions, roughly diced
3 garlic cloves
3 sun-dried tomatoes
1 tsp dried oregano
30 ml/ 2 tbsp balsamic vinegar
5 ml/1 tsp paprika
salt and pepper
Preheat the oven to gas 5. Loosen the skin from each chicken breast and place a small portion of the soft cheese underneath then replacing it – like a small pocket.
Cut the courgettes and peppers into similarly sized chunky pieces. Quarter the tomatoes and slice the celery sticks.
Heat 30 ml of the oil in a large shallow casserole. Cook the onions and garlic for 4 minutes until they are soft and golden.
Add the courgettes, peppers and celery and cook for a further 5 minutes.
Stir in the tomatoes, sun-dried tomatoes, oregano and balsamic vinegar. Season well.
Place the chicken on the top with a little more olive oil drizzled over. Season with the salt and pepper and paprika and bake in the oven for 40 minutes until the chicken is cooked and golden.
Serve with crusty bread.
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