One of my new favourite meals, this is slightly spicy, healthy, warming. Whilst it’s quick to make, it’s also slightly more special than just throwing something in the oven. And it freezes well made up too, so in the end it can become a throw-in-the-oven-and-shower meal.
Roasted red peppers are something I’ve become a little addicted to in recent months. I’m slightly ashamed to admit I buy jars as I’m sure it would be cheaper to buy my own, but the jarred stuff just tastes so, so good. Perfect blitzed up into a sauce for pasta, or chopped into a salad. And wonderful in this.
I adapted this recipe from Sunrise Senior Living, and I’ve got to say if they eat like this I’d be happy to go stay! You can download the original recipe here. I made mine more saucy, a little cheaper and easier to make. I don’t bother using spoons when making gravy, so I wasn’t about to measure 17g of granules. I cut down the oil, and didn’t bother searing the chicken. So whilst this doesn’t bear too much in relation to the original recipe, the idea and flavours are pretty similar. Trust your instinct in whether you want it to be more saucy or not!
- 1 chicken breast
- 1tbsp olive oil
- 1/2 onion, sliced
- 1 large roasted red pepper, sliced
- 1 beef stock cube
- 1 teaspoon of chicken gravy granules
- A splash of red wine, or sherry, or anything similar if it’s open. The first time I made it I didn’t use any alcohol because I simply didn’t have any
- Sprinkle of dried herbs, I used thyme
Heat the olive oil, and fry the onions until soft and slightly golden. Add the pepper and herbs, and fry until fragrant. Add the alcohol, if using, and bubble until dry.
I served mine pretty simply, loads of sauce, broccoli and a small garlic bread. It goes well with new potatoes, and I’m also guessing rice would be good. Such a versatile dish, and one that I’ll definitely use to stock up the freezer!
Have you tried anything new recently? How do you liven up chicken breasts?