Description

For a quick and easy weeknight meal try this delicious chicken and mushroom bake served with steamed vegetables.

Ingredients

  • 1 tablespoon olive oil
  • 500g RSPCA Approved Chicken Breast Fillets, cut into 2cm pieces
  • 475g jar Chicken Tonight Creamy Mushroom Simmer Sauce
  • 100g frozen cut green beans
  • 100g crusty sourdough bread, chopped
  • 25g butter, melted
  • 1/4 cup fresh chives, chopped
  • Steamed baby broccoli, to serve
  • Steamed Dutch carrots, to serve

Instructions

  1. Heat the oil in a large saucepan over medium-high heat. Add chicken. Cook, stirring, for 2-3 mins or until lightly browned. Add Chicken Tonight Creamy Mushroom Simmer Sauce. Bring to the boil. Reduce heat to low. Cover. Simmer, stirring occasionally, for 5 mins. Add the beans. Simmer, uncovered, for 5 mins or until chicken is cooked through.
  2. Meanwhile, preheat grill on medium-high. Process bread in a food processor until coarse breadcrumbs form. Add the butter and half the chives. Process until just combined.
  3. Stir the remaining chives into the chicken mixture. Spoon into a 6-cup (1.5L) ovenproof dish. Sprinkle with the breadcrumb mixture. Cook under grill for 2-3 mins or until golden. Serve with steamed vegetables.