Ingredients:
- 2 large chicken breasts (preferably half frozen)
- 1 green capsicum
- 1 purple/red onion
- 4 tablespoons minced garlic
- 1 large white potato (peeled and sliced into thin slices)
- oregano to sprinkle on potato slices
- canola oil spray
- cracked pepper and paprika to sprinkle
- 1 can chopped tomotoes
Instructions:
- Preheat oven to 200 celcius
- Gently slice a hole into each chicken breast from the fat end ensuring there is a reasonable amount of chicken on all sides of the pouch
- Chop up onion and 1/2 of capsicum into very small pieces
- Mix onion and capsicum with 3 spoons of garlic
- Fill chicken breasts with above mixture
- line small baking tin with baking paper
- pour tin of tomatoes into tray and smooth into a flat bed to bake chicken on
- gently lay stuffed breasts onto tomato bed
- massage left over garlic mince over each breast
- crack pepper over each breast
- sprinkle paprika over each breast
- Place potato slices on a seperate tray in two small arches (with overlapping pieces) - for ease of cooking and cleaning line tray with baking paper and gently spray paper with canola oil prior to laying potato slices down
- Once potatos are arrange gently spray the top with canola oil
- sprinkle a stripe of oregano over potatos
- Bake potatoes and chicken in oven for 1 hour until chicken is tender and potatoes are aromatic...
- Best served on a bed of "Rainbow vegetable pot" with potatoes on the side... (use the tomato from the baking tray to garnish chicken when served if desired)
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