Easy As Saucy Tomato Chicken
with Pear Salad & Roast Chat Potatoes
- Milk
- May contain traces of allergens
- Gluten
- Wheat
Italian seared chicken is on the menu tonight! With roast chat potatoes and a spinach salad to top it all off, You've got yourself an impressive dish that tastes just as good as it looks.
Ingredients
330 g
Chicken Breast
1 packet
Chat Potatoes
1
Cucumber
1 packet
Fetta Cubes
(Contains: Milk;)
1
Pear
1 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
1
Gourmet Leaf Mix
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut chat potatoes into bite-sized chunks.
• Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.
• Meanwhile, thinly slice pear into wedges. Slice cucumber into rounds.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• Wipe out frying pan, then return to medium heat with the butter.
• Stir in tomato sugo and the brown sugar until slightly thickened, 1-2 minutes.
• In a large bowl, combine the honey and a drizzle of vinegar and olive oil. Add gourmet leaf mix, pear and cucumber and toss to combine. Season to taste.
• Divide chicken, roast chat potatoes and pear salad between plates.
• Spoon tomato sauce over barramundi and crumble over fetta cubes to serve. Enjoy!
