Easy As Saucy Tomato Chicken
with Pear Salad & Chat Potatoes & Fetta
- Milk
- May contain traces of allergens
- Gluten
- Wheat
Italian seared chicken is on the menu tonight! With roast chat potatoes and a pear 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
Not included in your delivery
1 drizzle
olive oil
10 g
butter
(Contains: Milk)
½ tsp
brown sugar
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine) (pantry)
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, 5-6 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 baby spinach leaves, pear and cucumber and toss to combine. Season to taste.
• Divide chicken, roast chat potatoes and spinach salad between plates. • Spoon tomato sauce over chicken and crumble over fetta cubes to serve. Enjoy!
