Sunday, 10 April 2016

Hunters Chicken

I found a recipe for Hunters Chicken and decided to give it a go...

Original Post is here:

For the sauce
1 red onion or 3 shallots
Half a teaspoon of chilli powder (or more, if you like it hot)
400ml of passata
4 tablespoons of balsamic vinegar
A good shake of Lea and Perrins
4 tablespoons of artificial sweetener

For the chicken
4 chicken breasts
8 slices of back bacon
120g mature reduced-fat cheddar
Veg and chips, to serve

To make the sauce
1.Peel and finely chop the onion/shallots. Put in a frying pan, sprinkle over the chilli powder and fry until soft
2.Add the rest of the ingredients and stir. Keep the sauce on a medium and stir it occasionally whilst you prepare the chicken

To make the chicken
1.Pre-heat the oven to about 210C. Take four ovenproof dishes that are just large enough to serve your chicken in. Spray with Fry Light
2.Slit the chicken breasts down the middle, taking care not to go through the bottom or sides. You want to end up with a pocket. Place the chicken breasts in the ovenproof dishes
3.Pour the sauce over the chicken breasts, making sure it goes into the middle of the breast. Lay the bacon over the top of the chicken
4.Bake the chicken for 20 minutes. Sprinkle over the cheese, then bake for 10 minutes more 

As there was only me having it I modified the recipe so it was suitable for 1 person rather than 4, and this is what it looked like! 

(Please note: the cheese was my healthy A choice, so I used 40g of low fat cheddar and I made the chips with fry light so the recipe was actually syn free, but if you weren't using your healthy A for the cheese it would be 6 syns per person)

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