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0:15 Prep
0:20 Cook
4 Servings

Ingredients

  • 1 tablespoon olive oil
  • 500g Coles RSPCA Approved Chicken Breast Fillets, cut into 2cm pieces
  • 475g jar Chicken Tonight Creamy Mushroom Simmer Sauce
  • 100g frozen cut green beans
  • 100g crusty sourdough bread, chopped
  • 25g butter, melted
  • 1/4 cup fresh chives, chopped
  • Steamed baby broccoli, to serve
  • Steamed Dutch carrots, to serve

Equipment

  • 6-cup (1.5L) ovenproof dish

Method

1

Heat the oil in a large saucepan over medium-high heat. Add chicken. Cook, stirring, for 2-3 mins or until lightly browned. Add Chicken Tonight Creamy Mushroom Simmer Sauce. Bring to the boil. Reduce heat to low. Cover. Simmer, stirring occasionally, for 5 mins. Add the beans. Simmer, uncovered, for 5 mins or until chicken is cooked through.

2

Meanwhile, preheat grill on medium-high. Process bread in a food processor until coarse breadcrumbs form. Add the butter and half the chives. Process until just combined.

3

Stir the remaining chives into the chicken mixture. Spoon into a 6-cup (1.5L) ovenproof dish. Sprinkle with the breadcrumb mixture. Cook under grill for 2-3 mins or until golden. Serve with steamed vegetables.

Source: taste.com.au

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