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PAN-COOKED MARGHERITA CHICKEN

Sometimes the simple things in life are the best. You'll cook chicken in a tomato and basil sauce and smother with cheese, cooked until golden.


Serves 2  

Prep 10 mins   

Cook 45 mins 

Everyday Balance™ 55kcal per serving 


Power Foods

  • 1 small onion, peeled and finely diced  

  • 1 chicken stock cube  

  • 200g chopped tomatoes, canned 

  • 1/2 tsp garlic powder 

  • 2 skinless chicken breasts 

  • 15g fresh basil, roughly chopped 

Counted Ingredients

  • 70g reduced-fat mozzarella (110kcal) 

  • torn into pieces  

Preheat the oven to 200°C (180°C, gas mark 6), boil a kettle and prepare your ingredients 

1. Heat a large, wide-based pan with a generous amount of low-calorie cooking spray over a medium heat

Add the chicken to the pan and cook for 2 mins each side - the chicken won't be cooked yet

Remove the chicken from the pan and place in an ovenproof dish

 2. Return the pan to the heat with a generous amount of low-calorie cooking spray

Add the onion to the pan and cook for 5 mis until soft

3. Dissolve the stock cube in 200ml boiling water - this is your stock

4. Add tomatoes, garlic powder and stock to the pan, give everything a good mix up and bring to boil

Once boiling, reduce the heat and simmer for 15 mins until thickened - this is your Margherita sauce

5. Add the basil and a pinch of black pepper to the Margherita sauce and give everything a good mix up 


6. Pour the Margherita sauce over the chicken breasts, then scatter the mozzarella over the top 


7. Put the dish into the oven for 25 mins until the chicken is cooked through (no pink meat!) and the cheese has melted 


Scatter a few basil leaves on top and serve 




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