Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2068 / 496
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.
Peel and mince the garlic. Chop the sundriedtomatoes into very small pieces. Grate the Parmesan. Boil the measuredwater and dissolve the 0.5/1/1 stockcube in it.
2 Fry chicken
Heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken and fry with a pinch of salt for 4-5 min on each side until golden. Transfer to a plate and set aside. Reserve the pan.
3 Make sauce
Return the pan to a medium heat. Loosen any sticky bits from the bottom of the pan with a spatula. Add a second drizzle of oil, if needed. Add the garlic and sundriedtomatoes and stir for 1-2 min. Add the stock, oregano, pepper and a pinch of chilliflakes(spicy!) and bring to a simmer. Cover with a lid and simmer for 5-7 min.
4 Prep salad
Meanwhile, wash and dry the cherry tomatoes and the Romainelettuce. Halve the tomatoes and chop the lettuce. Toss both in a bowl and set aside.
Return the chicken to the pan. Add the cookingcream. Simmer for a final 2-3 min until the sauce has thickened. Finally fold in the grated Parmesan.
Once ready to serve, season the salad with olive oil, balsamicvinegar and a pinch of salt and pepper. Garnish the chicken with the freshbasil leaves, a grind of blackpepper and a pinch of chilliflakes(spicy!).