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.
Cals 819 · Prot 61 · Carbs 80 · Fat 31
Family-Friendly
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35 min
photo
Familiar flavours like rosemary take humble ingredients such as chicken and potatoes to the next level.
Cals 819 · Prot 61 · Carbs 80 · Fat 31
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
0.5 Piece
Water
200 ML
Brown sugar
5 Grams
Tomato paste
30 Grams
Cream cheese
80 Grams
Sides
Fresh rosemary
10 Grams
Potatoes
600 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Large zucchini
1 Piece
Salted butter
30 Grams

Tips for fussy eaters

Keep the rosemary sprigs whole rather than chopping them up - it'll make fishing them out later on infinitely easier.

Pro tip

Add a squeeze of lemon juice to the cooked zucchini.

Before you start

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

Instructions

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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.
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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.
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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.
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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.
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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.
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6 Serve

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

Tips for fussy eaters

Keep the rosemary sprigs whole rather than chopping them up - it'll make fishing them out later on infinitely easier.

Pro tip

Add a squeeze of lemon juice to the cooked zucchini.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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