Chicken breast is smothered in a creamy, cheesy sauce packed with sun-dried tomato, garlic & oregano. Sided with roasted baby carrots and beetroot, dinner truly doesn’t get any better than this!
Sun-dried Tomato Chicken
Sun-dried Tomato Chicken
with fresh oregano & roasted baby carrots
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Carrots
- Beetroot
- 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
- Salad Leaves
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Cling Wrap
ROASTED VEGGIES
Preheat the oven to 200°C. Spread out the halved baby carrots and the Beetroot chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven until golden, 25-30 minutes (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
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.
CHEESY 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. Reduce the heat and simmer until slightly reduced, 4-5 minutes. Add the chopped sun-dried tomatoes and the grated cheese. Add the mixture to the baking dish with the chicken breast. Pop in the oven and bake until the chicken is cooked through, 7-8 minutes.
CRUNCHY & CREAMY SALAD
In a bowl, combine the rinsed salad leaves, the roasted Beetroot, the crumbled feta, seasoning, and a drizzle of olive oil.
‘MARRY ME’ Chicken
Plate up the sun-dried tomato Chicken and creamy sauce. Side with the crispy Beetroot feta salad and the roasted carrots. Sprinkle over the remaining oregano. Dig in, Chef!
ROASTED VEGGIES
Preheat the oven to 200°C. Spread out the halved baby carrots and the Beetroot chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven until golden, 25-30 minutes (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
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.
CHEESY 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. Reduce the heat and simmer until slightly reduced, 5-6 minutes. Add the chopped sun-dried tomatoes and the grated cheese. Add the mixture to the baking dish with the chicken breasts. Pop in the oven and bake until the chicken is cooked through, 7-8 minutes.
CRUNCHY & CREAMY SALAD
In a bowl, combine the rinsed salad leaves, the roasted Beetroot, the crumbled feta, seasoning, and a drizzle of olive oil.
‘MARRY ME’ Chicken
Plate up the sun-dried tomato Chicken and creamy sauce. Side with the crispy Beetroot feta salad and the roasted carrots. Sprinkle over the remaining oregano. Dig in, Chef!
ROASTED VEGGIES
Preheat the oven to 200°C. Spread out the halved baby carrots and the Beetroot chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven until golden, 30-35 minutes (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
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.
CHEESY 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. Reduce the heat and simmer until slightly reduced, 6-7 minutes. Add the chopped sun-dried tomatoes and the grated cheese. Add the mixture to the baking dish with the chicken breasts. Pop in the oven and bake until the chicken is cooked through, 8-10 minutes.
CRUNCHY & CREAMY SALAD
In a bowl, combine the rinsed salad leaves, the roasted Beetroot, the crumbled feta, seasoning, and a drizzle of olive oil.
‘MARRY ME’ Chicken
Plate up the sun-dried tomato Chicken and creamy sauce. Side with the crispy Beetroot feta salad and the roasted carrots. Sprinkle over the remaining oregano. Dig in, Chef!
ROASTED VEGGIES
Preheat the oven to 200°C. Spread out the halved baby carrots and the Beetroot chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven until golden, 30-35 minutes (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
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.
CHEESY 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. Reduce the heat and simmer until slightly reduced, 7-8 minutes. Add the chopped sun-dried tomatoes and the grated cheese. Add the mixture to the baking dish with the chicken breasts. Pop in the oven and bake until the chicken is cooked through, 8-10 minutes.
CRUNCHY & CREAMY SALAD
In a bowl, combine the rinsed salad leaves, the roasted Beetroot ,the crumbled feta, seasoning, and a drizzle of olive oil.
‘MARRY ME’ Chicken
Plate up the sun-dried tomato Chicken and creamy sauce. Side with the crispy Beetroot feta salad and the roasted carrots. Sprinkle over the remaining oregano. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Sun-dried Tomato Chicken?
The preparation time for Sun-dried Tomato Chicken with fresh oregano & roasted baby carrots is between 20 and 35 minutes.
What is the total time required to make Sun-dried Tomato Chicken with fresh oregano & roasted baby carrots?
The total time required to make Sun-dried Tomato Chicken with fresh oregano & roasted baby carrots is between 40 and 55 minutes.
How many servings does Sun-dried Tomato Chicken provide?
4 servings
What are the main ingredients in Sun-dried Tomato Chicken?
Baby Carrots, Beetroot, 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, Salad Leaves, Sun-Dried Tomatoes
What is the nutritional information of Sun-dried Tomato Chicken?
Calories: 720, Carbs: 36 grams, Fat: grams, Protein: 55 grams, Sugar: 14.5 grams, Salt: 1572 grams
How do I prepare Sun-dried Tomato Chicken?
ROASTED VEGGIES: Preheat the oven to 200°C. Spread out the halved baby carrots and the beetroot chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven until golden, 25-30 minutes (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. CRUNCHY & CREAMY SALAD: In a bowl, combine the rinsed salad leaves, the roasted beetroot, the crumbled feta, seasoning, and a drizzle of olive oil. ‘MARRY ME’ CHICKEN: Plate up the sun-dried tomato chicken and creamy sauce. Side with the crispy beetroot feta salad and the roasted carrots. Sprinkle over the remaining oregano. Dig in, Chef! CHEESY 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. Reduce the heat and simmer until slightly reduced, 5-6 minutes. Add the chopped sun-dried tomatoes and the grated cheese. Add the mixture to the baking dish with the chicken breasts. Pop in the oven and bake until the chicken is cooked through, 7-8 minutes. GOLDEN & CRISPY: 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.
What should be prepared from my kitchen to make Sun-dried Tomato Chicken?
Baby Carrots, Beetroot, 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, Salad Leaves, Sun-Dried Tomatoes
How many calories does Sun-dried Tomato Chicken have?
720 calories
How much fat content does Sun-dried Tomato Chicken have?
grams
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