Savour the sweet & tangy flavours of sun-dried tomatoes in this deliciously creamy chicken dish. With a side of crispy-skinned baby potatoes that have been roasted in the oven and a fresh green salad dotted with plump peas, you can look forward to an easy cook in the kitchen and a lovely meal at the dinner table.
Sun-dried Tomato Chicken
Sun-dried Tomato Chicken
with baby potatoes & fresh basil
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potato
- Baby Potatoes
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Basil
- Fresh Cream
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Peas
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- butter
READY. STEADY. COOK!
Preheat the oven to 200°C. Spread the halved Baby Potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
WINNER Chicken DINNER
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before cutting into strips and seasoning.
GRATE, CHOP & SIMMER
Return the pan to medium-high heat with a drizzle of oil. When hot, sauté the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the chopped Sun-Dried Tomatoes and fry, 1-2 minutes (shifting occasionally). Lower the heat, stir in 65ml of warm water, and simmer until slightly reduced, 4-5 minutes (stirring occasionally). Stir through the cream and reduce until thickened, 5-6 minutes. Add the Chicken strips and simmer until cooked through, 7-8 minutes. Loosen with a splash of warm water if it’s too thick.
PLUMP UP THE Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a bowl, combine the rinsed Green Leaves, the plumped peas, a drizzle of olive oil, and seasoning.
TIME TO DINE!
Dish up the sun-dried tomato Chicken with all the sauce. Side with the green salad and the roasted Baby Potatoes. Sprinkle over the chopped basil. Yum!
Baby Potatoes - 200g
Chicken/free-range-chicken-breast/" title="View all our recipes with Free-range Chicken Breast at eCook">Free-range Chicken Breast - 1
Garlic Clove - 1
Sun-Dried Tomatoes - 20g
Fresh Cream - 50ml
Peas - 40g
Green Leaves - 20g
Fresh Basil - 3g
READY. STEADY. COOK!
Preheat the oven to 200°C. Spread the halved Baby Potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
WINNER Chicken DINNER
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before cutting into strips and seasoning.
GRATE, CHOP & SIMMER
Return the pan to medium-high heat with a drizzle of oil. When hot, sauté the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the chopped Sun-Dried Tomatoes and fry, 1-2 minutes (shifting occasionally). Lower the heat, stir in 125ml of warm water, and simmer until slightly reduced, 4-5 minutes (stirring occasionally). Stir through the cream and reduce until thickened, 5-6 minutes. Add the Chicken strips and simmer until cooked through, 7-8 minutes. Loosen with a splash of warm water if it’s too thick.
PLUMP UP THE Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a bowl, combine the rinsed Green Leaves, the plumped peas, a drizzle of olive oil, and seasoning.
TIME TO DINE!
Dish up the sun-dried tomato Chicken with all the sauce. Side with the green salad and the roasted Baby Potatoes. Sprinkle over the chopped basil. Yum!
Baby Potatoes - 400g
Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 2
Garlic Clove - 1
Sun-Dried Tomatoes - 40g
Fresh Cream - 100ml
Peas - 80g
Green Leaves - 40g
Fresh Basil - 5g
READY. STEADY. COOK!
Preheat the oven to 200°C. Spread the halved Baby Potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
WINNER Chicken DINNER
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before cutting into strips and seasoning.
GRATE, CHOP & SIMMER
Return the pan to medium-high heat with a drizzle of oil. When hot, sauté the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the chopped Sun-Dried Tomatoes and fry, 1-2 minutes (shifting occasionally). Lower the heat, stir in 200ml of warm water, and simmer until slightly reduced, 5-6 minutes (stirring occasionally). Stir through the cream and reduce until thickened, 7-8 minutes. Add the Chicken strips and simmer until cooked through, 8-10 minutes. Loosen with a splash of warm water if it’s too thick.
PLUMP UP THE Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a bowl, combine the rinsed Green Leaves, the plumped peas, a drizzle of olive oil, and seasoning.
TIME TO DINE!
Dish up the sun-dried tomato Chicken with all the sauce. Side with the green salad and the roasted Baby Potatoes. Sprinkle over the chopped basil. Yum!
Baby Potato - 600g
Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 3
Garlic Cloves - 2
Sun-Dried Tomatoes - 60g
Fresh Cream - 150ml
Peas - 120g
Green Leaves - 60g
Fresh Basil - 8g
READY. STEADY. COOK!
Preheat the oven to 200°C. Spread the halved Baby Potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
WINNER Chicken DINNER
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before cutting into strips and seasoning.
GRATE, CHOP & SIMMER
Return the pan to medium-high heat with a drizzle of oil. When hot, sauté the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the chopped Sun-Dried Tomatoes and fry, 1-2 minutes (shifting occasionally). Lower the heat, stir in 250ml of warm water, and simmer until slightly reduced, 5-6 minutes (stirring occasionally). Stir through the cream and reduce until thickened, 7-8 minutes. Add the Chicken strips and simmer until cooked through, 8-10 minutes. Loosen with a splash of warm water if it’s too thick.
PLUMP UP THE Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a bowl, combine the rinsed Green Leaves, the plumped peas, a drizzle of olive oil, and seasoning.
TIME TO DINE!
Dish up the sun-dried tomato Chicken with all the sauce. Side with the green salad and the roasted Baby Potatoes. Sprinkle over the chopped basil. Yum!
Baby Potato - 800g
Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 4
Garlic Cloves - 2
Sun-Dried Tomatoes - 80g
Fresh Cream - 200ml
Peas - 160g
Green Leaves - 80g
Fresh Basil - 10g
Frequently Asked Questions
What is the preparation time for Sun-dried Tomato Chicken?
The preparation time for Sun-dried Tomato Chicken with baby potatoes & fresh basil is between 25 and 40 minutes.
What is the total time required to make Sun-dried Tomato Chicken with baby potatoes & fresh basil?
The total time required to make Sun-dried Tomato Chicken with baby potatoes & fresh basil 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 Potato, Baby Potatoes, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Basil, Fresh Cream, Garlic Clove, Garlic Cloves, Green Leaves, Peas, Sun-Dried Tomatoes
What is the nutritional information of Sun-dried Tomato Chicken?
Calories: 598, Carbs: 48 grams, Fat: grams, Protein: 44.8 grams, Sugar: 12.6 grams, Salt: 167 grams
How do I prepare Sun-dried Tomato Chicken?
GRATE, CHOP & SIMMER: Return the pan to medium-high heat with a drizzle of oil. When hot, sauté the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the chopped sun-dried tomatoes and fry, 1-2 minutes (shifting occasionally). Lower the heat, stir in 125ml of warm water, and simmer until slightly reduced, 4-5 minutes (stirring occasionally). Stir through the cream and reduce until thickened, 5-6 minutes. Add the chicken strips and simmer until cooked through, 7-8 minutes. Loosen with a splash of warm water if it’s too thick. WINNER CHICKEN DINNER: Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before cutting into strips and seasoning. TIME TO DINE!: Dish up the sun-dried tomato chicken with all the sauce. Side with the green salad and the roasted baby potatoes. Sprinkle over the chopped basil. Yum! READY. STEADY. COOK!: Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). PLUMP UP THE PEAS: Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a bowl, combine the rinsed green leaves, the plumped peas, a drizzle of olive oil, and seasoning.
What should be prepared from my kitchen to make Sun-dried Tomato Chicken?
Baby Potato, Baby Potatoes, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Basil, Fresh Cream, Garlic Clove, Garlic Cloves, Green Leaves, Peas, Sun-Dried Tomatoes
How many calories does Sun-dried Tomato Chicken have?
598 calories
How much fat content does Sun-dried Tomato Chicken have?
grams
Woolies Products in this dish
