Chicken Breast in Sun-dried Tomato Sauce

with Rosemary Potatoes
Familiar flavours like rosemary take humble ingredients such as chicken and potatoes to the next level.
1,094 Reviews
Cals 732 · Prot 62 · Carbs 60 · Fat 27
Family-Friendly
Try Hello Chef Now
35 min
Chicken Breast in Sun-dried Tomato Sauce with Rosemary Potatoes
Familiar flavours like rosemary take humble ingredients such as chicken and potatoes to the next level.
1,094 Reviews
Cals 732 · Prot 62 · Carbs 60 · Fat 27
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
400 Grams
Sun dried tomatoes
60 Grams
Shallots
1 Piece
Garlic cloves
2 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Chicken stock cube 4*5*9*15*
0.5 Piece
Water
200 ML
Brown sugar
5 Grams
Tomato paste
30 Grams
Cream cheese 4*
80 Grams
Sides
Fresh rosemary
10 Grams
Potatoes
600 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Large zucchini
1 Piece
Salted butter 4*
30 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast potatoes

1 Roast potatoes

Preheat the oven to 200°C/180°C fan. Finely chop the rosemary leaves. Rinse the potatoes and chop them (skins on) into small cubes. Add the potatoes to a baking tray with the rosemary, a drizzle of vegetable oil and a pinch of salt. Toss until the potatoes are coated. Roast for 30 min until crisp.
Prep vegetables

2 Prep vegetables

Meanwhile, finely chop the sun-dried tomatoes. Peel and slice the shallots. Peel and mince the garlic. Chop the zucchini into chunky chips.
Fry chicken

3 Fry chicken

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Transfer the chicken to a plate and return the pan to a medium heat.
Make sauce

4 Make sauce

Add the shallots and a drizzle of oil to the pan, cook for 3 min. Add the garlic and sun-dried tomatoes and cook for 1 min. Add the 0.5/1/1 chicken stock cube, measured water, sugar and tomato paste and simmer for 5 min. Add the cream cheese and, using a hand-held blender, blitz until smooth. Remove the pan from the heat, return the chicken and set aside.
Cook zucchini

5 Cook zucchini

Meanwhile, heat a second non-stick pan over a medium-high heat with the butter. Add the zucchini and stir-fry for 4-5 min.
Serve

6 Serve

Serve the chicken over the sauce, alongside the zucchini and roasted potatoes.
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