eCook Meal
Creamy Mediterranean Chicken
with a rich sun-dried tomato sauce, fresh basil & cheesy potatoes
Your favourite Med flavours and your favourite potatoes! A luxurious cream, sun-dried tomato, hard cheese, and lemon sauce swirls around a chicken breast, flecked with flaked almonds and served with zesty peas.
Serving guide
Choose your portion size.
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. Roast in the hot oven for 30-35 minutes until crispy. At the halfway mark, remove from the oven and give a shift. Crush the rinsed Thyme sprigs between your palms to release their oils and scatter over the tray. Return to the oven for the remaining cooking time.
TOAST THE Almonds & PREP THE STOCK
Boil the kettle. Place a pan that has a lid over a medium heat. When hot, toast the flaked 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 paper towel and season. When the pan is hot, fry the breast on one side for 5-7 minutes. 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
Leaving 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. Lower the heat, stir in the diluted stock, and simmer for 3-4 minutes until slightly reduced, stirring occasionally. Stir through the cream and half of the grated cheese, and allow to reduce further for 5-6 minutes until a thick sauce. Mix in the juice of 1 lemon wedge, then place the breast in the sauce. Simmer for another 7-8 minutes until cooked through, basting regularly with the sauce.
PEAS & POTATOES
Submerge the peas in hot water for 2-3 minutes until plump and heated through. Drain on completion and toss through some Lemon zest and seasoning to taste. When the potatoes are cooked, remove 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 Mediterranean sauce, and plate the lemony peas alongside it. Sprinkle over the sliced basil, toasted Almonds, and any remaining lemon zest to taste. Serve the cheesy roast potatoes on the side. Yum!
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. Roast in the hot oven for 35-40 minutes until crispy. At the halfway mark, remove from the oven and give a shift. Crush the rinsed Thyme sprigs between your palms to release their oils and scatter over the tray. Return to the oven for the remaining cooking time.
TOAST THE Almonds & PREP THE STOCK
Boil the kettle. Place a pan that has a lid over a medium heat. When hot, toast the flaked 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 125ml 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 paper towel and season. When the pan is hot, fry the breast on one side for 5-7 minutes. 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
Leaving 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. Lower the heat, stir in the diluted stock, and simmer for 4-5 minutes until slightly reduced, stirring occasionally. Stir through the cream and half of the grated cheese, and allow to reduce further for 5-6 minutes until a thick sauce. Mix in the juice of 2 lemon wedges, then place the breasts in the sauce. Simmer for another 7-8 minutes until cooked through, basting regularly with the sauce.
PEAS & POTATOES
Submerge the peas in hot water for 2-3 minutes until plump and heated through. Drain on completion and toss through some Lemon zest and seasoning to taste. When the potatoes are cooked, remove 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 Mediterranean sauce, and plate the lemony peas alongside it. Sprinkle over the sliced basil, toasted Almonds, and any remaining lemon zest to taste. Serve the cheesy roast potatoes on the side. Yum!
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. Roast in the hot oven for 35-40 minutes until crispy. At the halfway mark, remove from the oven and give a shift. Crush the rinsed Thyme sprigs between your palms to release their oils and scatter over the tray. Return to the oven for the remaining cooking time.
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 flaked 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 170ml 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 paper towel and season. When the pan is hot, fry the breast on one side for 5-7 minutes. 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
Leaving 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. Lower the heat, stir in the diluted stock, and simmer for 4-5 minutes until slightly reduced, stirring occasionally. Stir through the cream and half of the grated cheese, and allow to reduce further for 6-7 minutes until a thick sauce. Mix in the juice of 3 lemon wedges, then place the breasts in the sauce. Simmer for another 8-9 minutes until cooked through, basting regularly with the sauce.
PEAS & POTATOES
Submerge the peas in hot water for 2-3 minutes until plump and heated through. Drain on completion and toss through some Lemon zest and seasoning to taste. When the potatoes are cooked, remove 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 Mediterranean sauce, and plate the lemony peas alongside it. Sprinkle over the sliced basil, toasted Almonds, and any remaining lemon zest to taste. Serve the cheesy roast potatoes on the side. Yum!
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. Roast in the hot oven for 35-40 minutes until crispy. At the halfway mark, remove from the oven and give a shift. Crush the rinsed Thyme sprigs between your palms to release their oils and scatter over the tray. Return to the oven for the remaining cooking time.
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 flaked 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 paper towel and season. When the pan is hot, fry the breast on one side for 5-7 minutes. 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
Leaving 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. Lower the heat, stir in the diluted stock, and simmer for 5-6 minutes until slightly reduced, stirring occasionally. Stir through the cream and half of the grated cheese, and allow to reduce further for 7-8 minutes until a thick sauce. Mix in the juice of 4 lemon wedges, then place the breasts in the sauce. Simmer for another 8-10 minutes until cooked through, basting regularly with the sauce.
PEAS & POTATOES
Submerge the peas in hot water for 2-3 minutes until plump and heated through. Drain on completion and toss through some Lemon zest and seasoning to taste. When the potatoes are cooked, remove 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 Mediterranean sauce, and plate the lemony peas alongside it. Sprinkle over the sliced basil, toasted Almonds, and any remaining lemon zest to taste. Serve the cheesy roast potatoes on the side. Yum!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R189.13
for 4 servings · R47.28 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-Range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Flaked Almond needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Chicken Stock needs 20 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
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Garlic Clove needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Grated Italian-Style Hard Cheese needs 120 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Fresh Thyme needs 8 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.31
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Fresh Cream needs 250 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 13% of packR4.87
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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Sun-Dried Tomatoes needs 120 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 8% of packR3.60
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Lemon needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
Shopping
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Frequently Asked Questions
What is the preparation time for Creamy Mediterranean Chicken?
The preparation time for Creamy Mediterranean Chicken with a rich sun-dried tomato sauce, fresh basil & cheesy potatoes is between 30 and 45 minutes.
What is the total time required to make Creamy Mediterranean Chicken with a rich sun-dried tomato sauce, fresh basil & cheesy potatoes?
The total time required to make Creamy Mediterranean Chicken with a rich sun-dried tomato sauce, fresh basil & cheesy potatoes is between 40 and 50 minutes.
How many servings does Creamy Mediterranean Chicken provide?
4 servings
What are the main ingredients in Creamy Mediterranean Chicken?
Almonds, Baby Potato, Chicken, Chicken Breast, Chicken Stock, Cream, Fresh Basil, Garlic, Grated Italian-style Hard Cheese, Lemon, Pea, Thyme, Tomato
What is the nutritional information of Creamy Mediterranean Chicken?
Calories: 834, Carbs: 57 grams, Fat: grams, Protein: 53.3 grams, Sugar: 16.8 grams, Salt: 760 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. Roast in the hot oven for 35-40 minutes until crispy. At the halfway mark, remove from the oven and give a shift. Crush the rinsed thyme sprigs between your palms to release their oils and scatter over the tray. Return to the oven for the remaining cooking time. MAKE THE CREAMY SAUCE: Leaving 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. Lower the heat, stir in the diluted stock, and simmer for 4-5 minutes until slightly reduced, stirring occasionally. Stir through the cream and half of the grated cheese, and allow to reduce further for 5-6 minutes until a thick sauce. Mix in the juice of 2 lemon wedges, then place the breasts in the sauce. Simmer for another 7-8 minutes until cooked through, basting regularly with the sauce. TIME TO DINE!: Serve up the tender chicken breast, smother in Mediterranean sauce, and plate the lemony peas alongside it. Sprinkle over the sliced basil, toasted almonds, and any remaining lemon zest to taste. Serve the cheesy roast potatoes on the side. Yum! GOLDEN CHICKEN: Return the pan to a medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel and season. When the pan is hot, fry the breast on one side for 5-7 minutes. 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. PEAS & POTATOES: Submerge the peas in hot water for 2-3 minutes until plump and heated through. Drain on completion and toss through some lemon zest and seasoning to taste. When the potatoes are cooked, remove from the oven and discard the thicker thyme stalks. Sprinkle over the remaining grated cheese and toss until melted. TOAST THE ALMONDS & PREP THE STOCK: Boil the kettle. Place a pan that has a lid over a medium heat. When hot, toast the flaked 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 125ml of boiling water and set aside.
What should be prepared from my kitchen to make Creamy Mediterranean Chicken?
Almonds, Baby Potato, Chicken, Chicken Breast, Chicken Stock, Cream, Fresh Basil, Garlic, Grated Italian-style Hard Cheese, Lemon, Pea, Thyme, Tomato
How many calories does Creamy Mediterranean Chicken have?
834 calories
How much fat content does Creamy Mediterranean Chicken have?
grams