Hi friends – happy Friday! I love Fridays anyway, but from today I only have two more days until I’m off work for a week! I’m gonna sleep a lot and binge watch Hollyoaks – it’s going to be a good week!
I tried a new recipe out on Saturday evening and it was so good I thought I’d better get my arse in gear and tell you all about it! I found it in the Slimming World June magazine so if you’ve got that I’m sure you’ve already tried this recipe and loved it, but for those of you who don’t buy it or aren’t on SW; have no fear! I’m here to make sure no one misses out on this gem.
The original recipe serves four and has a few different ingredients but I tweaked it a little so it served two and left out/changed a few ingredients, so that’s the recipe I’m going to share! I also realised I was missing the herbs that the recipe called for so they’re not included either, but I think this is the kind of recipe where anything goes. 😉
2 skinless chicken breasts
60ml stock (we used chicken)
200g chopped tomatoes
160g reduced fat cheddar
2 tbsp tomato puree
I haven’t put a specified amount of potato, onion, peppers, mushrooms and garlic as I think it’s a personal preference thing. Choose your amount of potatoes depending on how many chips you want to make, and the other ingredients depending on how chunky you want your topping to be.
(Preheat your oven to about 180) First off we need to slice our chicken breasts lengthways but don’t slice all the way through – we’re going to open the fillets out as if we were spatchcocking a chicken.
Before we start cooking the chicken it may be a good idea to get your chips prepared to save faffing around a bit later. Peel your potatoes and cut them into chips – the size is up to you but I personally prefer thinner chips, and they also crisp up a lot better than chunky chips!
Now we need to spray each breast (the chicken’s) with Frylight and fry in a griddle pan for 3-4 minutes on each side, then pop them onto a baking tray and cook for 30-35 minutes. Boil the ‘chips’ for about 5 minutes, and then drain well and toss lightly in a few sprays of Frylight, spread out in a single layer on a baking tray and cook for about 25 minutes until they’re nice and golden.
Whilst they’re in the oven we can make the ‘topping’ although I think it’s more like a sauce. Put the onion, pepper, garlic, mushrooms and stock in a pan, bring to the boil and then simmer for 5 minutes. Then add the chopped tomatoes and tomato puree (original recipe calls for extra fresh tomatoes, basil and oregano), season well and simmer for a further 10 minutes.
When the chicken is cooked add your tomato sauce and cheese to the top of each breast and pop back in the oven until the cheese has melted. Serve with your chips and a nice fresh salad! YUM.
It looks good doesn’t it?! It’s not the prettiest or most professionally presented dish you’ll ever see, but it really did taste great. And I was pleasantly suprised with the homemade chips! It took about an hour to cook/prep start to finish, which is about 30 minutes longer than I would usually spend on a meal but it was definitely worth it. And now I’ve made it once the next time I attempt it I’m sure it’ll be a bit quicker as I won’t have to refer to the magazine every 5 minutes. Give this a go!