Sundried Tomato Chicken
Sundried Tomato Chicken
Ingredients
- 400 g chicken breast
- 1 brown onion, chopped
- 50 g sundried tomatoes
- 100 g Philadelphia light
- 1 teaspoon garlic paste
- 1 tablespoon sundried pesto
- 2 teaspoons sundried tomato paste
- 1 teaspoon tomato paste
- 250 ml chicken stock
- 2 teaspoons garlic granules
- 2 teaspoons onion granules
- 2 teaspoons paprika
- 1 tablespoon butter
- as needed fresh parsley, chopped
Instructions
- 1
Place the 400g chicken breasts in a bowl. Season them with 2 teaspoons of garlic granules, 2 teaspoons of onion granules, 2 teaspoons of paprika, 1 teaspoon of sundried tomato paste, and 1 teaspoon of garlic paste. Mix thoroughly to ensure the chicken is well coated.
⏱️ 5 min
- 2
Heat a pan over medium heat. Add the seasoned chicken breasts and fry for 4-5 minutes on each side, until they are cooked through and golden brown. Once cooked, remove the chicken from the pan and set aside.
⏱️ 10 min
- 3
To the same pan, add 1 tablespoon of butter. Once melted, add the chopped brown onion and fry for 5 minutes until softened.
⏱️ 5 min
- 4
Add the 50g sundried tomatoes to the pan with the onions and fry for a further 2-3 minutes.
⏱️ 3 min
- 5
Stir in 1 teaspoon of tomato paste and the remaining 1 teaspoon of sundried tomato paste with the onions and sundried tomatoes until thoroughly combined.
⏱️ 1 min
- 6
Pour in the 250ml chicken stock and add the 100g Philadelphia light cheese to the pan. Stir continuously until the cheese melts and a smooth sauce forms. Allow the sauce to simmer for 10 minutes.
⏱️ 10 min
- 7
Stir in the chopped fresh parsley into the sauce.
⏱️ 1 min
- 8
Return the cooked chicken breasts to the pan, ensuring they are well coated in the sauce. Let them simmer in the sauce for 10 minutes to heat through and absorb the flavors.
⏱️ 10 min
- 9
Serve the Sundried Tomato Chicken immediately with mash and broccoli.
Kitchen Tools
Nutrition Facts (per serving)
Sundried Tomato Chicken
- 400 g chicken breast
- 1 brown onion, chopped
- 50 g sundried tomatoes
- 100 g Philadelphia light
- 1 teaspoon garlic paste
- 1 tablespoon sundried pesto
- 2 teaspoons sundried tomato paste
- 1 teaspoon tomato paste
- 250 ml chicken stock
- 2 teaspoons garlic granules
- 2 teaspoons onion granules
- 2 teaspoons paprika
- 1 tablespoon butter
- as needed fresh parsley, chopped
Instructions
- 1
Place the 400g chicken breasts in a bowl. Season them with 2 teaspoons of garlic granules, 2 teaspoons of onion granules, 2 teaspoons of paprika, 1 teaspoon of sundried tomato paste, and 1 teaspoon of garlic paste. Mix thoroughly to ensure the chicken is well coated.
⏱️ 5 min - 2
Heat a pan over medium heat. Add the seasoned chicken breasts and fry for 4-5 minutes on each side, until they are cooked through and golden brown. Once cooked, remove the chicken from the pan and set aside.
⏱️ 10 min - 3
To the same pan, add 1 tablespoon of butter. Once melted, add the chopped brown onion and fry for 5 minutes until softened.
⏱️ 5 min - 4
Add the 50g sundried tomatoes to the pan with the onions and fry for a further 2-3 minutes.
⏱️ 3 min - 5
Stir in 1 teaspoon of tomato paste and the remaining 1 teaspoon of sundried tomato paste with the onions and sundried tomatoes until thoroughly combined.
⏱️ 1 min - 6
Pour in the 250ml chicken stock and add the 100g Philadelphia light cheese to the pan. Stir continuously until the cheese melts and a smooth sauce forms. Allow the sauce to simmer for 10 minutes.
⏱️ 10 min - 7
Stir in the chopped fresh parsley into the sauce.
⏱️ 1 min - 8
Return the cooked chicken breasts to the pan, ensuring they are well coated in the sauce. Let them simmer in the sauce for 10 minutes to heat through and absorb the flavors.
⏱️ 10 min - 9
Serve the Sundried Tomato Chicken immediately with mash and broccoli.