30 Minute Chicken
A favourite with adults and children and an excellent mid week supper. (serves 4)
You will need...
4 British chicken breasts
2 rashers of British streaky bacon
150g cherry tomatoes
2 large red or white onions
1 tin chopped tomatoes
4 fluid ounces chicken stock
3 cloves of garlic (crushed)
Extra Virgin Cold pressed rape seed oil
Splash balsamic vinegar
Sea salt and freshly ground pepper (optional)
Grated parmesan cheese
This could not be easier, and you can add some chopped peppers if you wish. (Just add them with the onion and garlic).
Heat a large flying pan and add a big splash of cold pressed rape seed oil (if you are an olive oil fan and have not tried this then give it a go). Delicious, healthy and truly British – it contains Omega 3, vitamin E and has the lowest saturated fat content of any commonly available oil making it the perfect choice for a healthy diet.
Dice the chicken breasts (I cut them straight in to the pan) and brown.
Add the chopped bacon and cook for a few minutes.
Add the crushed garlic with the chopped onions and cook for a further 5 minutes.
Now drop in your cherry tomatoes, and when they start to burst their skins, add the tinned tomatoes with the chicken stock.
Cook for a further fifteen minutes until the chicken is cooked and while you are doing this put some pasta on to cook.
The next trick is to taste your sauce before adding the balsamic vinegar. The balsamic vinegar will bring out the sweetness in the tomatoes, so add your ‘splash’ according to taste.
Season with salt and pepper if wished (I love loads of ground black pepper).
Serve over drained pasta with grated parmesan cheese and some fresh crusty bread.