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Velvet Spiced Chicken
- 1 x 400 g can chopped tomatoes
- 2 spring onions, finely chopped
- ½ teaspoon crushed garlic
- 1 teaspoon cocoa
- 1 teaspoon dried chilli flakes
- ½ teaspoon cumin powder
- ¼ cup fat-free chicken stock
- 2 tablespoons sultanas
- ¼ cup chopped fresh coriander leaves
- 6 x 125 g chicken breast fillets, skin and fat removed
Preheat oven to 180 ?.
Place ¼ cup chopped tomatoes, spring onions and garlic in a large non-stick saucepan over medium heat and cook for 1 minute. Add remaining ingredients except chicken and simmer gently, uncovered on Iow heat for 10 minutes.
Place chicken in an oven-proof baking dish and pour over sauce. Turn to coat in sauce and bake for 30-40 minutes or until chicken is cooked through.
Serves 6
Per serve: Kilojoules: 720 Calories: 172
Fat: 3.2 g Saturated fat: 0.8 g Fibre: 1.4 g
Carbohydrate: 6.2 g Protein: 29.3 g
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