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!
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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.
Preheat oven (with an oven tray in it) to 190ºC (375ºF) fan bake.
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.
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.
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.
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.
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.