Now I’ve finished my Soup Maker eBook, I’ve felt a little bit of myself is missing, but it has given me more time to think of creating something different for dinner.
Usually when I defrost chicken the night before, I’m always looking for new ideas although there is plenty here on my blog. There’s so many flavours out there, it’s not often I regularly make the same meal, unless I’m pushed for time. And on this occasion, I turned to my cookbook shelf and came across a Raymond Blanc recipe from a Marks & Spencer’s collection I own. Note: if you’re going to modify a recipe for a healthy recipe, then my top tip is go Michelin Star chef where you can! Raymond has never disappointed.
It seriously is #beautonaplate! It’s rich, it’s slightly acidic and it’s full of flavour with its tomato and balsamic vinegar twist. It definitely worked for me any how but if you’re a gravy-loving Northener like us, then my fiance said he would have loved more sauce; (I held back as I wanted it to last us two nights as it serves 4 and they’re just us two).
Recipe – Serves 4
- Frylight or low calorie cooking oil spray
- 4 chicken breasts, skin removed
- 3 tbsp balsamic vinegar
- 100ml water
- 1 chicken stock cube
- 2 diced tomatoes
- 4 garlic cloves, minced
- 1 tbsp dried rosemary
- 1 red onion, halved & finely sliced
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- Preheat your oven on 150 degrees.
- Spray a large hob-friendly casserole dish with frylight and sear the chicken on high heat for 5 minutes, turning often.
- Add the balsamic vinegar and boil until the vinegar until it has significantly reduced while frequently moving the chicken to get a good coating.
- Add the water and stock cube and bring to the boil briefly.
- Now immediately add the remaining ingredients except seasoning and place the lid on top.
- Place in the oven for 30 minutes and once cooked, season to taste if needed.
- And don’t forget to tag me on Instagram (#TastefullyVikkie) with a pic of how you ate yours! We had ours with steamed broccoli and cubed air fried potatoes and loved it!
Tastefully Vikkie x