Chicken cacciatore

Onions

Garlic

Chicken Fillet Approximately 600 g

Red chili 1 piece

Cherry Tomatoes 1 can

Chopped tomatoes *1 can

Boursin cheese 80 g

Sunflower Sprouts 1 tray

1. Turn on oven at 200 degrees

Take approx. 600 g chicken fillet and cut each fillet into three parts. Put the chicken in a roasting pan (about 15x20 cm) and fry in the oven for about 20 min.

2. Take out seeds and chop ½ -1 red chilli. Chop 1 onion (about 100 g).

3. Boil rice / grain for 4 people.

4. Heat 1 tablespoon olive oil in a pan, press 2 cloves garlic and add the chili and onion. Fry on medium heat for 3 min. Add 1 can of cherry tomatoes, 1 tin chopped tomatoes, 1 box boursin cheese (80 g), 1 teaspoon salt and 2 pinches black pepper. Boil for 3 minutes.

5. Add 2 tablespoon thyme and 1 ½ tablespoons tomato paste in frying pan.

6. Take chicken from oven and pour over the tomato sauce. Put it in the oven and cook for another 10 min.

7. Rinse 1 tray sunflower sprouts (100 g).

8. Serve chicken in tomato sauce with rice / grain and sunflower sprouts

Middagsfred week 4, 2012