Simple Family Feasts
May 22 2009 by The Journal
portrait: natasha hamilton (PA: FOOD do no reuse)
BAKED CHICKEN WITH MUSHROOMS, RED ONION AND PEPPERS (Serves 4)
A very stylish and nutritious supper dish that’s incredibly simple to make.
@2 large red onions, cut into wedges
@2 orange peppers, halved, seeded and thickly sliced
@1tsp olive oil
@4 skinless, boneless chicken breasts
@500g jar Dolmio Extra Mushrooms Sauce for Bolognese
Crusty bread and green salad, to serve
Preheat the oven to 220ºC / Gas 7. Toss the red onion, peppers and olive oil together and tip into a large baking dish. Roast for 15 minutes until softened and golden brown.
Lower the oven to 200ºC / Gas 6. Nestle the chicken breasts in with the roasted vegetables and pour over the sauce. Cover with foil and bake for 15 minutes.
Remove the foil and cook for a further five minutes until the vegetables are tender and the chicken is cooked right through. Serve with salad and crusty bread.
Cook’s tip: This dish is ideal for making ahead and freezing. Fully defrost before reheating in the oven and ensure it is piping hot before serving. Try tucking a few bay leaves in with the chicken breasts during roasting for some added Italian flavour.
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