Ingredients
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500g New Potatoes
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3tbsp Pesto
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1tbsp Oil
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4 x 125g Boneless Skinned Chicken BreastsCut into strips
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400g Can of Chopped Tomatoes
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2tbsp Tomato Puree
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4-5 drops Tabasco Sauce
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175g Fresh White Breadcrumbs
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1 Garlic ClovesFinely chopped
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75g Grated Parmesan Cheese
Directions
Another great dinner time dish. This pesto chicken crumble is a dish to look forward to after a long day. It has a crunchy bread crumb topping and a warm potato and chicken filling. It’s best to use fresh pesto with this one.
Serves 4
Dish: shallow oval heatproof dish
Steps
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1
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Cut the potatoes into chunks, place in a casserole dish with 6 tbsp of water. Cover and cook on HIGH MICROWAVE for 7-8 mins or until soft, drain. |
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2
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Stir the pesto into the potatoes and put aside to keep warm. |
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3
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Place oil and onion in a bowl cook on HIGH MICROWAVE for 2-3 mins to soften the onion. |
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4
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Add chicken and cook on MEDIUM MICROWAVE for 4 mins. |
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5
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Add the tomatoes, tomato puree and the Tabasco to the chicken. Cook on HIGH MICROWAVE for 3 mins. |
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6
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Cook chicken mixture for a further 5–6 mins on MEDIUM MICROWAVE, so that the tomato sauce starts to thicken. |
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7
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Mix the breadcrumbs with the garlic and Parmesan cheese. |
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8
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Cook on GRILL 1 + LOW MICROWAVE for 10–11 mins until heated through and golden brown in colour. |
