What are the main ingredients in Creamy Sun-dried Tomato Chicken?

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

What is the nutritional information of Creamy Sun-dried Tomato Chicken?

Calories: 943, Carbs: 57 grams, Fat: grams, Protein: 67.5 grams, Sugar: 15.8 grams, Salt: 1811 grams

How do I prepare Creamy Sun-dried Tomato Chicken?

DINNER IS SERVED!: Plate up the sun-dried tomato chicken and creamy sauce. Side with the fresh salad and the roasted potatoes. Sprinkle over the remaining oregano. Dig in, Chef! MARRY-ME SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the chicken spice (to taste) and ½ the chopped oregano. Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat and add the stock, 200ml of boiling water, and the crème fraîche. Lower the heat and simmer until slightly reduced, 5-6 minutes. Add the chopped sun-dried tomatoes and ¾ of the grated cheese. Add the mixture to the baking dish with the chicken breast and sprinkle over the remaining cheese. Pop in the oven and bake until the chicken is cooked through, 7-8 minutes. ROAST THE TATOES: Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway. CHICKEN FLATTY: Pat the chicken breasts dry with paper towel. Lay the breasts on a chopping board and cover with cling wrap. Using an empty jar, or rolling pin, pound each breast until halved in thickness. Season and set aside. GOLDEN & CRISPY CHICKEN: Boil the kettle. When the roast has been in for 10-15 minutes, place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken until crispy and golden, 2-3 minutes. Flip, and fry on the other side until browned but not cooked through, 1-2 minutes. Remove from the pan and place in a baking dish. PEA SALAD: Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and season. In a salad bowl, toss together the rinsed salad leaves, the plumped peas, the crumbled feta, a drizzle of olive oil, and seasoning.

What should be prepared from my kitchen to make Creamy Sun-dried Tomato Chicken?

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

Creamy Sun-dried Tomato Chicken

Name: Creamy Sun-dried Tomato Chicken
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Cling Wrap; Paper Towel

Chicken breast is smothered in a creamy, cheesy sauce packed with sun-dried tomato, garlic and oregano. Sided with roasted baby potatoes and a fresh salad, dinner truly doesn’t get any better than this!

Creamy Sun-dried Tomato Chicken

with fresh oregano & roasted baby potatoes

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Chicken
Chicken Spice
Chicken Stock
Creme Fraiche
Danish-style Feta
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Oregano
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Peas
Salad Leaves
Sun-Dried Tomatoes

From your kitchen:

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

Photo of Creamy Sun-dried Tomato Chicken

Serves 1

ROAST THE TATOES
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway.
CHICKEN FLATTY
Pat the chicken breast dry with paper towel. Lay the breast on a chopping board and cover with cling wrap. Using an empty jar, or rolling pin, pound the breast until halved in thickness. Season and set aside.
GOLDEN & CRISPY CHICKEN
Boil the kettle. When the roast has been in for 10-15 minutes, place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken until crispy and golden, 2-3 minutes. Flip, and fry on the other side until browned but not cooked through, 1-2 minutes. Remove from the pan and place in a small baking dish.
MARRY-ME SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the chicken spice (to taste) and ½ the chopped oregano. Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat and add the stock, 100ml of boiling water, and the crème fraîche. Lower the heat and simmer until slightly reduced, 4-5 minutes. Add the chopped sun-dried tomatoes and ¾ of the grated cheese. Add the mixture to the baking dish with the chicken breast and sprinkle over the remaining cheese. Pop in the oven and bake until the chicken is cooked through, 7-8 minutes.
PEA SALAD
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and season. In a salad bowl, toss together the rinsed salad leaves, the plumped peas, the crumbled feta, a drizzle of olive oil, and seasoning.
DINNER IS SERVED!
Plate up the sun-dried tomato chicken and creamy sauce. Side with the fresh salad and the roasted potatoes. Sprinkle over the remaining oregano. Dig in, Chef!

Baby Potatoes - 200g
Free-range Chicken Breast - 1
Garlic Clove - 1
Chicken Spice - 7,5ml
Fresh Oregano - 3g
Chicken Stock - 10ml
Crème Fraîche - 40ml
Sun-dried Tomatoes - 30g
Grated Italian-style Hard Cheese - 50ml
Peas - 40g
Salad Leaves - 20g
Danish-style Feta - 30g

Download the Recipe

Serves 2

ROAST THE TATOES
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway.
CHICKEN FLATTY
Pat the chicken breasts dry with paper towel. Lay the breasts on a chopping board and cover with cling wrap. Using an empty jar, or rolling pin, pound each breast until halved in thickness. Season and set aside.
GOLDEN & CRISPY CHICKEN
Boil the kettle. When the roast has been in for 10-15 minutes, place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken until crispy and golden, 2-3 minutes. Flip, and fry on the other side until browned but not cooked through, 1-2 minutes. Remove from the pan and place in a baking dish.
MARRY-ME SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the chicken spice (to taste) and ½ the chopped oregano. Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat and add the stock, 200ml of boiling water, and the crème fraîche. Lower the heat and simmer until slightly reduced, 5-6 minutes. Add the chopped sun-dried tomatoes and ¾ of the grated cheese. Add the mixture to the baking dish with the chicken breast and sprinkle over the remaining cheese. Pop in the oven and bake until the chicken is cooked through, 7-8 minutes.
PEA SALAD
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and season. In a salad bowl, toss together the rinsed salad leaves, the plumped peas, the crumbled feta, a drizzle of olive oil, and seasoning.
DINNER IS SERVED!
Plate up the sun-dried tomato chicken and creamy sauce. Side with the fresh salad and the roasted potatoes. Sprinkle over the remaining oregano. Dig in, Chef!

Baby Potatoes - 400g
Free-range Chicken Breasts - 2
Garlic Clove - 1
Chicken Spice - 15ml
Fresh Oregano - 5g
Chicken Stock - 20ml
Crème Fraîche - 80ml
Sun-dried Tomatoes - 60g
Grated Italian-style Hard Cheese - 100ml
Peas - 80g
Salad Leaves - 40g
Danish-style Feta - 60g

Download the Recipe

Serves 3

ROAST THE TATOES
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
CHICKEN FLATTY
Pat the chicken breasts dry with paper towel. Lay the breasts on a chopping board and cover with cling wrap. Using an empty jar, or rolling pin, pound each breast until halved in thickness. Season and set aside.
GOLDEN & CRISPY CHICKEN
Boil the kettle. When the roast has been in for 10-15 minutes, place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken until crispy and golden, 2-3 minutes. Flip, and fry on the other side until browned but not cooked through, 1-2 minutes. Remove from the pan and place in a baking dish.
MARRY-ME SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the chicken spice (to taste) and ½ the chopped oregano. Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat and add the stock, 300ml of boiling water, and the crème fraîche. Lower the heat and simmer until slightly reduced, 6-7 minutes. Add the chopped sun-dried tomatoes and ¾ of the grated cheese. Add the mixture to the baking dish with the chicken breast and sprinkle over the remaining cheese. Pop in the oven and bake until the chicken is cooked through, 8-10 minutes.
PEA SALAD
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and season. In a salad bowl, toss together the rinsed salad leaves, the plumped peas, the crumbled feta, a drizzle of olive oil, and seasoning.
DINNER IS SERVED!
Plate up the sun-dried tomato chicken and creamy sauce. Side with the fresh salad and the roasted potatoes. Sprinkle over the remaining oregano. Dig in, Chef!

Baby Potatoes - 600g
Free-range Chicken Breasts - 3
Garlic Cloves - 2
Chicken Spice - 22,5ml
Fresh Oregano - 8g
Chicken Stock - 30ml
Crème Fraîche - 120ml
Sun-dried Tomatoes - 90g
Grated Italian-style Hard Cheese - 150ml
Peas - 120g
Salad Leaves - 60g
Danish-style Feta - 90g

Download the Recipe

Serves 4

ROAST THE TATOES
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
CHICKEN FLATTY
Pat the chicken breasts dry with paper towel. Lay the breasts on a chopping board and cover with cling wrap. Using an empty jar, or rolling pin, pound each breast until halved in thickness. Season and set aside.
GOLDEN & CRISPY CHICKEN
Boil the kettle. When the roast has been in for 10-15 minutes, place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken until crispy and golden, 2-3 minutes. Flip, and fry on the other side until browned but not cooked through, 1-2 minutes. Remove from the pan and place in a baking dish.
MARRY-ME SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the chicken spice (to taste) and ½ the chopped oregano. Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat and add the stock, 400ml of boiling water, and the crème fraîche. Lower the heat and simmer until slightly reduced, 7-8 minutes. Add the chopped sun-dried tomatoes and ¾ of the grated cheese. Add the mixture to the baking dish with the chicken breast and sprinkle over the remaining cheese. Pop in the oven and bake until the chicken is cooked through, 8-10 minutes.
PEA SALAD
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and season. In a salad bowl, toss together the rinsed salad leaves, the plumped peas, the crumbled feta, a drizzle of olive oil, and seasoning.
DINNER IS SERVED!
Plate up the sun-dried tomato chicken and creamy sauce. Side with the fresh salad and the roasted potatoes. Sprinkle over the remaining oregano. Dig in, Chef!