Tuesday, 12 November 2013

Rosemary Chicken

On the weekend, my BFF and I were sipping on some skim cappuccino's and talking about cooking something delish for dinner.
Here is a recipe she tried on the weekend - quick to cook, tasty and it looks amazing! (only 8PP a serve)

Give it a go & enjoy!

(Thanks Mez for the recipe and pics)


  • 120 g skinless chicken breasts – 5PP
  • few sprigs fresh rosemary – 0PP
  • 44g trimmed middle rasher bacon – 2PP
  • 50 g baby leeks – 0PP
  • 50 g baby spinach – 0PP
  • 50 g frozen peas – 1PP
  • salt and pepper - 0PP

  1. On a large sheet of greaseproof paper, sprinkle chicken with salt, pepper and the rosemary leaves. Fold the paper over and bash and flatten the chicken to 1.5cm thick with a rolling pin
  2. Put chicken into a non stick frying pan turning after 3 or 4 minutes, until golden and cooked through
  3. Halve the leeks length ways, rinse under the tap, then finely slice. 
  4. In a separate pan on medium high heat, add finely sliced bacon cook for 1 min then add leeks, peas and 1/4 cup of water.
  5. Once leeks have softened slightly, add peas are tender, add spinach to the saucepan.
  6. Once spinach has wilted, pile vegies onto a platter and place the cooked chicken and bacon on top.

original recipe sourced from: http://www.jamieoliver.com/recipes/chicken-recipes/golden-chicken-braised-greens-potato-gratin

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