Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2626 / 628
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Preheat oven to 200°C/180°C fan. Peel and chop the onion and garlic. Pick the basil leaves from their stems. Finely chop the stems, keeping them separate from the leaves.
2 Fry chicken
Heat a drizzle of oil in a non-stick pan over a medium-high heat. Once hot, add the chicken breast with a pinch of salt and cook for 4 min on either side until golden. Transfer the chicken to a casserole or baking dish and reserve the pan (see pro tip!).
Tip!Fry and roast the chicken in an oven-proof pan to avoid extra washing up.
3 Make sauce
Return the pan to a medium-low heat and add the onion with a pinch of salt. Fry for 4 min until soft. Once soft, add the garlic, dried oregano and chopped basilstem and cook for 1 min further. Add the balsamic vinegar, measuredwater, tomato passata, tomato paste, chicken stock cube and sugar. Season with black pepper and simmer for 3-4 min.
Meanwhile, drain the beans. Add the drained white beans and the tomato sauce to the casserole. Top the chicken breast with the grated mozzarella and cheddar cheese. Bake for 15 min or until the cheese is melted and golden.
Garnish with the reserved basil leaves and serve immediately.