Directions
- 1Season the chicken breasts with olive oil, smoked paprika, garlic granules, onion granules, and salt.
- 2Sear the chicken breasts in a frying pan until browned.
- 3Finish cooking the chicken in the oven.
- 4Melt butter in the pan, add shallots, sweet red pepper, and crushed garlic and stir.
- 5Add tomato puree, chicken stock, cherry tomatoes, and oregano to the pan.
- 6Stir in reduced-fat creme fraiche and parmesan cheese.
- 7Add spinach and stir until wilted.
- 8Return the cooked chicken breasts to the pan and coat with the sauce.
- 9Serve over rice.
Ingredients
- 2 chicken breasts
- 2 bsp extra virgin olive oil
- 1 tsp smoked paprika
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 pinch salt
- 15 g unsalted butter
- 2 shallots
- 1 sweet red pepper
- 2 cloves garlic
- 1 tbsp tomato puree
- 100 g cherry tomatoes
- 200 ml chicken stock
- 0.5 tbsp dried oregano
- 100 ml reduced fat creme fraiche
- 15 g parmesan
- 1 handful spinach
Equipment
frying panovenmortar and pestle
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