What are the main ingredients in CREAMY MEDITERRANEAN CHICKEN?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of CREAMY MEDITERRANEAN CHICKEN?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare CREAMY MEDITERRANEAN CHICKEN?

CRISPY NEW POTATOES: Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Smash the rinsed thyme sprigs in the palm of your hand to release the aromatic oils and add to the tray. Roast in the hot oven for 30-35 minutes until crispy, shifting halfway. TOAST THE ALMONDS & PREP THE STOCK: Boil the kettle. Place a pan (that has a lid) over a medium heat. When hot, toast the slivered almonds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Dilute the stock with 120ml of boiling water and set aside. GOLDEN CHICKEN: Return the pan to a medium heat with a drizzle of oil. Pat the chicken breasts dry with some paper towel and season to taste. When the pan is hot, fry the breasts skin-side down for 5-7 minutes until the skin is crispy. Flip, pop on the lid, and fry for a further 3-4 minutes until lightly browned but not cooked through. Remove from the pan on completion and set aside. MAKE THE CREAMY SAUCE: Keeping the juices in the pan, return it to the heat and sauté the grated garlic for 1-2 minutes until fragrant. Add the chopped sun-dried tomatoes and fry for another 1-2 minutes, shifting occasionally. Reduce the heat, stir in the diluted stock, and simmer for 4-6 minutes until slightly reduced. Then, stir through the cream and half of the grated cheese. Allow to reduce further for 6-8 minutes until a thick sauce. Squeeze in the juice from 2 lemon wedges and place the chicken breasts in the sauce, skin-side up. Simmer for another 5-6 minutes until the breasts are cooked through, basting regularly with the sauce. BEANS & POTATS!: While the chicken is simmering, place another pan over a medium-high heat with a drizzle of oil and a splash of water. Once simmering, cook the halved green beans for 4-5 minutes until al dente. On completion, remove the pan from the heat and toss through some lemon juice and seasoning to taste. When the potatoes are cooked, remove the tray from the oven and discard the thicker thyme stalks. Sprinkle over the remaining grated cheese and toss until melted. TIME TO DINE!: Serve up the tender chicken breast, smother in the sun-dried tomato sauce, and plate the lemony green beans alongside it. Sprinkle over the fresh, sliced basil and toasted almonds. Serve the cheesy roast potatoes on the side. Yum!

What should be prepared from my kitchen to make CREAMY MEDITERRANEAN CHICKEN?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

CREAMY MEDITERRANEAN CHICKEN

Your favourite Mediterranean flavours and your favourite potatoes! A luxurious cream, sun-dried tomato, hard cheese, and lemon sauce swirls around a crispy-skinned chicken breast and lemony green beans, flecked with slivered almonds.

CREAMY MEDITERRANEAN CHICKEN

with a rich sun-dried tomato sauce, fresh basil & cheesy roast potatoes

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 50 minutes

Ingredients:

Baby Potatoes
Chicken
Chicken Stock
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Basil
Fresh Cream
Fresh Thyme
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Green Beans
Lemon
Slivered Almonds
Sun-Dried Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

CRISPY NEW POTATOES
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Smash the rinsed thyme sprigs in the palm of your hand to release the aromatic oils and add to the tray. Roast in the hot oven for 30-35 minutes until crispy, shifting halfway.
TOAST THE ALMONDS & PREP THE STOCK
Boil the kettle. Place a pan (that has a lid) over a medium heat. When hot, toast the slivered almonds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Dilute the stock with 65ml of boiling water and set aside.
GOLDEN CHICKEN
Return the pan to a medium heat with a drizzle of oil. Pat the chicken breast dry with some paper towel and season to taste. When the pan is hot, fry the breast skin-side down for 5-7 minutes until the skin is crispy. Flip, pop on the lid, and fry for a further 3-4 minutes until lightly browned but not cooked through. Remove from the pan on completion and set aside.
MAKE THE CREAMY SAUCE
Keeping the juices in the pan, return it to the heat and sauté the grated garlic for 1-2 minutes until fragrant. Add the chopped sun-dried tomatoes and fry for another 1-2 minutes, shifting occasionally. Reduce the heat, stir in the diluted stock, and simmer for 3-4 minutes until slightly reduced. Then, stir through the cream and half of the grated cheese. Allow to reduce further for 5-6 minutes until a thick sauce. Squeeze in the juice from 1 lemon wedge and place the chicken breast in the sauce, skin-side up. Simmer for another 5-6 minutes until the breast is cooked through, basting regularly with the sauce.
BEANS & POTATS!
While the chicken is simmering, place another pan over a medium-high heat with a drizzle of oil and a splash of water. Once simmering, cook the halved green beans for 3-4 minutes until al dente. On completion, remove the pan from the heat and toss through some lemon juice and seasoning to taste. When the potatoes are cooked, remove the tray from the oven and discard the thicker thyme stalks. Sprinkle over the remaining grated cheese and toss until melted.
TIME TO DINE!
Serve up the tender chicken breast, smother in the sun-dried tomato sauce, and plate the lemony green beans alongside it. Sprinkle over the fresh, sliced basil and toasted almonds. Serve the cheesy roast potatoes on the side. Yum!

Baby Potatoes - 200g
Fresh Thyme - 2g
Slivered Almonds - 10g
Chicken Stock - 5ml
Free-Range Chicken Breast - 1
Garlic Clove - 1
Sun-Dried Tomatoes - 30g
Fresh Cream - 65ml
Grated Italian-Style Hard Cheese - 30ml
Lemon - 1
Green Beans - 80g
Fresh Basil - 3g

Download the Recipe

Serves 2

CRISPY NEW POTATOES
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Smash the rinsed thyme sprigs in the palm of your hand to release the aromatic oils and add to the tray. Roast in the hot oven for 30-35 minutes until crispy, shifting halfway.
TOAST THE ALMONDS & PREP THE STOCK
Boil the kettle. Place a pan (that has a lid) over a medium heat. When hot, toast the slivered almonds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Dilute the stock with 120ml of boiling water and set aside.
GOLDEN CHICKEN
Return the pan to a medium heat with a drizzle of oil. Pat the chicken breasts dry with some paper towel and season to taste. When the pan is hot, fry the breasts skin-side down for 5-7 minutes until the skin is crispy. Flip, pop on the lid, and fry for a further 3-4 minutes until lightly browned but not cooked through. Remove from the pan on completion and set aside.
MAKE THE CREAMY SAUCE
Keeping the juices in the pan, return it to the heat and sauté the grated garlic for 1-2 minutes until fragrant. Add the chopped sun-dried tomatoes and fry for another 1-2 minutes, shifting occasionally. Reduce the heat, stir in the diluted stock, and simmer for 4-6 minutes until slightly reduced. Then, stir through the cream and half of the grated cheese. Allow to reduce further for 6-8 minutes until a thick sauce. Squeeze in the juice from 2 lemon wedges and place the chicken breasts in the sauce, skin-side up. Simmer for another 5-6 minutes until the breasts are cooked through, basting regularly with the sauce.
BEANS & POTATS!
While the chicken is simmering, place another pan over a medium-high heat with a drizzle of oil and a splash of water. Once simmering, cook the halved green beans for 4-5 minutes until al dente. On completion, remove the pan from the heat and toss through some lemon juice and seasoning to taste. When the potatoes are cooked, remove the tray from the oven and discard the thicker thyme stalks. Sprinkle over the remaining grated cheese and toss until melted.
TIME TO DINE!
Serve up the tender chicken breast, smother in the sun-dried tomato sauce, and plate the lemony green beans alongside it. Sprinkle over the fresh, sliced basil and toasted almonds. Serve the cheesy roast potatoes on the side. Yum!

Baby Potatoes - 400g
Fresh Thyme - 4g
Slivered Almonds - 20g
Chicken Stock - 10ml
Free-Range Chicken Breasts - 2
Garlic Cloves - 2
Sun-Dried Tomatoes - 60g
Fresh Cream - 125ml
Grated Italian-Style Hard Cheese - 60ml
Lemon - 1
Green Beans - 160g
Fresh Basil - 5g

Download the Recipe

Serves 3

CRISPY NEW POTATOES
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Smash the rinsed thyme sprigs in the palm of your hand to release the aromatic oils and add to the tray. Roast in the hot oven for 30-35 minutes until crispy, shifting halfway.
TOAST THE ALMONDS & PREP THE STOCK
Boil the kettle. Place a pan (that has a lid) over a medium heat. When hot, toast the slivered almonds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Dilute the stock with 120ml of boiling water and set aside.
GOLDEN CHICKEN
Return the pan to a medium heat with a drizzle of oil. Pat the chicken breasts dry with some paper towel and season to taste. When the pan is hot, fry the breasts skin-side down for 5-7 minutes until the skin is crispy. Flip, pop on the lid, and fry for a further 3-4 minutes until lightly browned but not cooked through. Remove from the pan on completion and set aside.
MAKE THE CREAMY SAUCE
Keeping the juices in the pan, return it to the heat and sauté the grated garlic for 1-2 minutes until fragrant. Add the chopped sun-dried tomatoes and fry for another 1-2 minutes, shifting occasionally. Reduce the heat, stir in the diluted stock, and simmer for 4-6 minutes until slightly reduced. Then, stir through the cream and half of the grated cheese. Allow to reduce further for 6-8 minutes until a thick sauce. Squeeze in the juice from 2 lemon wedges and place the chicken breasts in the sauce, skin-side up. Simmer for another 5-6 minutes until the breasts are cooked through, basting regularly with the sauce.
BEANS & POTATS!
While the chicken is simmering, place another pan over a medium-high heat with a drizzle of oil and a splash of water. Once simmering, cook the halved green beans for 4-5 minutes until al dente. On completion, remove the pan from the heat and toss through some lemon juice and seasoning to taste. When the potatoes are cooked, remove the tray from the oven and discard the thicker thyme stalks. Sprinkle over the remaining grated cheese and toss until melted.
TIME TO DINE!
Serve up the tender chicken breast, smother in the sun-dried tomato sauce, and plate the lemony green beans alongside it. Sprinkle over the fresh, sliced basil and toasted almonds. Serve the cheesy roast potatoes on the side. Yum!

Baby Potatoes - 400g
Fresh Thyme - 4g
Slivered Almonds - 20g
Chicken Stock - 10ml
Free-Range Chicken Breasts - 2
Garlic Cloves - 2
Sun-Dried Tomatoes - 60g
Fresh Cream - 125ml
Grated Italian-Style Hard Cheese - 60ml
Lemon - 1
Green Beans - 160g
Fresh Basil - 5g

Download the Recipe

Serves 4

CRISPY NEW POTATOES
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Smash the rinsed thyme sprigs in the palm of your hand to release the aromatic oils and add to the tray. Roast in the hot oven for 35-40 minutes until crispy, shifting halfway.
TOAST THE ALMONDS & PREP THE STOCK
Boil the kettle. Place a large pan (that has a lid) over a medium heat. When hot, toast the slivered almonds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Dilute the stock with 250ml of boiling water and set aside.
GOLDEN CHICKEN
Return the pan to a medium heat with a drizzle of oil. Pat the chicken breasts dry with some paper towel and season to taste. When the pan is hot, fry the breasts skin-side down for 5-7 minutes until the skin is crispy. Flip, pop on the lid, and fry for a further 3-4 minutes until lightly browned but not cooked through. Remove from the pan on completion and set aside.
MAKE THE CREAMY SAUCE
Keeping the juices in the pan, return it to the heat and sauté the grated garlic for 1-2 minutes until fragrant. Add the chopped sun-dried tomatoes and fry for another 1-2 minutes, shifting occasionally. Reduce the heat, stir in the diluted stock, and simmer for 7-8 minutes until slightly reduced. Then, stir through the cream and half of the grated cheese. Allow to reduce further for 8-10 minutes until a thick sauce. Squeeze in the juice from 4 lemon wedges and place the chicken breasts in the sauce, skin-side up. Simmer for another 7-8 minutes until the breasts are cooked through, basting regularly with the sauce.
BEANS & POTATS!
While the chicken is simmering, place another pan over a medium-high heat with a drizzle of oil and a splash of water. Once simmering, cook the halved green beans for 6-7 minutes until al dente. On completion, remove the pan from the heat and toss through some lemon juice and seasoning to taste. When the potatoes are cooked, remove the tray from the oven and discard the thicker thyme stalks. Sprinkle over the remaining grated cheese and toss until melted.
TIME TO DINE!
Serve up the tender chicken breast, smother in the sun-dried tomato sauce, and plate the lemony green beans alongside it. Sprinkle over the fresh, sliced basil and toasted almonds. Serve the cheesy roast potatoes on the side. Yum!