Pizza Topped Chicken
Recipe from Slimming World Magazine March/April 2011
1 small onion, finely cubes
1 small garlic clove, finely cubed
1 red pepper, finely cubed
1 vegetable or beef stock cube made with 1 dsp of boiling water
3 tbsp canned chopped tomatoes
2 level tbsp tomato puree
40g low fat cheese, grated
1 tsp dried basil
Preheat your oven to 200 degrees/gas mark 6. Cut the chicken fillets in half horizontally (but don't cut all the way through) they open out, making a butterly shape. Pan fry the chicken to seal allover then put on a non stick baking tray, cover lightly with foil & cook for 30 minutes.
Meanwhile cook your sw chips or oven chips as normal & prepare the salad.
Put the onion, pepper, garlic & stock into a small saucepan & simmer for a few minutes. Add the tomatoes to the pan. Stir well & season.
Spoon the tomato mixture over the cooked chicken & top with the cheese & other toppings of your choice. Add the basil. Warm under the grill until the cheese melts, then serve with the chips & salad.
Syns in the photo shown are:
Tesco oven chips 200g worth for 6 syns.
Asda pepperoni 1.5 syns for two & half pieces.
Here is an updated photo of the pizza topped chicken which I had today on a Red day.
230g baked potato, chopped in the skins as Acrifry chips as my HEB.