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

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

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?

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

Sun-dried Tomato Chicken

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

with fresh oregano & roasted baby carrots

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Serves 1

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!

Baby Carrots - 120g
Beetroot - 150g
Free-range Chicken Breast - 1
Garlic Clove - 1
Chicken Spice - 7,5ml
Fresh Oregano - 4g
Chicken Stock - 10ml
Crème Fraîche - 40ml
Sun-dried Tomatoes - 20g
Grated Italian-style Hard Cheese - 30ml
Salad Leaves - 20g
Danish-style Feta - 30g

Download the Recipe

Serves 2

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!

Baby Carrots - 240g
Beetroot - 300g
Free-range Chicken Breasts - 2
Garlic Clove - 1
Chicken Spice - 15ml
Fresh Oregano - 8g
Chicken Stock - 20ml
Crème Fraîche - 80ml
Sun-dried Tomatoes - 40g
Grated Italian-style Hard Cheese - 60ml
Salad Leaves - 40g
Danish-style Feta - 60g

Download the Recipe

Serves 3

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!

Baby Carrots - 360g
Beetroot - 450g
Free-range Chicken Breasts - 3
Garlic Cloves - 2
Chicken Spice - 22,5ml
Fresh Oregano - 12g
Chicken Stock - 30ml
Crème Fraîche - 120ml
Sun-dried Tomatoes - 60ml
Grated Italian-style Hard Cheese - 90ml
Salad Leaves - 60g
Danish-style Feta - 90g

Download the Recipe

Serves 4

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!