This tomato and basil chicken is served with wholemeal couscous and a very moreish side of parmesan crumbed broccoli.
Using cream cheese in both this recipe and the pork stuffed mushrooms means you don’t waste any of the tub of cream cheese. If you’re not cooking this recipe as part of the weekly menu, cream, mascarpone or creme fraiche are all good alternatives. For a really easy option, you can just use 20g butter instead.
I like to sprinkle the extra crumbs from the broccoli over the top of the chicken before serving – yum!
TOMATO AND BASIL CHICKEN
This tomato and basil chicken is served with wholemeal couscous and a very moreish side of parmesan crumbed broccoli. Also delicious with spaghetti in place of the couscous.
Ingredients
CHICKEN
- 2 stalks celery
- 1 tomato
- 1/2 small red onion
- 2 cloves garlic
- 600 g chicken tenderloins (1lb 5oz)
- 2 tsp olive oil, divided
- 2 Tbsp tomato paste
- 400 g canned crushed or diced tomatoes (try basil and oregano flavoured) (14oz)
- 2 tsp sugar
- 50 g lite or regular cream cheese (1.8oz)
- Large handful fresh basil
BROCCOLI
- 1 head broccoli
- 2 tsp olive oil, divided
- 2 cloves garlic
- 1/4 cup panko breadcrumbs (25g)
- 1/4 cup finely grated parmesan cheese (23g)
COUSCOUS
- 1 cup wholemeal couscous (190g)
- 1 tsp chicken stock powder dissolved in 1 1/3 cups boiling water (330ml)
- 1 tsp olive oil
Instructions
Preheat oven (with an oven tray in it) to 190ºC (375ºF) fan bake.
COOK CHICKEN
Slice celery, dice tomato and onion and crush garlic. Season chicken all over with salt and pepper. Heat 1 teaspoon oil in a large frying pan over medium-high heat. Add chicken and cook for a couple of minutes each side, until browned. Remove from pan.
Add remaining teaspoon oil to pan, followed by celery, tomato, onion and garlic. Cook for 5 minutes, until soft. Stir in tomato paste, then tomatoes and sugar. Return chicken to pan (nestle into sauce), cover with a lid, reduce heat to medium-low and simmer gently while rest of meal cooks. Add a little water if sauce starts to thicken too much.
COOK BROCCOLI
Cut broccoli into florets. Toss with 1 teaspoon olive oil and carefully place on hot oven tray. Roast for 7 minutes. Crush garlic and combine with breadcrumbs, cheese and remaining teaspoon of oil. Sprinkle over the partly cooked broccoli and return to oven for 10 minutes, until golden and crisp.
PREPARE COUSCOUS
Meanwhile, combine couscous with boiling hot stock mixture. Cover and leave for 6 minutes, then drizzle over olive oil, season with a little salt and pepper and fluff up with a fork.
SERVE
Stir cream cheese and basil into chicken mixture until cream cheese has melted. Season to taste with salt and pepper. Serve chicken and sauce on top of couscous, with broccoli on the side.
Recipe Notes
WINE MATCH: Go for a Merlot.
GLUTEN-FREE OPTION: Use gluten-free panko breadcrumbs. Gluten-free pasta is a delicious alternative to couscous. Rice or quinoa work well too.
INGREDIENT SWAPS / NOTES: Chicken breast or boneless, skinless chicken thighs are good options - cut them into strips. Cream, mascarpone or crème fraiche can be used instead of cream cheese. If you’re not keen on couscous, try spaghetti instead (wholemeal is a good option for extra fibre) - follow cooking instructions on packet.
STORING AND REHEATING: Refrigerate individual portions in airtight containers. Reheat in the microwave. Broccoli could also be stored separately and reheated in the oven, for a crunchier texture.
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