Serves 4
Syns per serving: Extra Easy and Original - Syn-free**
**add 6 Syns per serving if not using the cheese as a Healthy Extra A choice
Syns per serving: Extra Easy and Original - Syn-free**
**add 6 Syns per serving if not using the cheese as a Healthy Extra A choice
Ingredients
4 skinless, boneless chicken breasts
8tbsp tomato puree
1 red onion, finely chopped
150gm frozen sliced peppers
150gm sliced mushrooms
160gm reduced-fat Cheddar cheese, grated**
4 skinless, boneless chicken breasts
8tbsp tomato puree
1 red onion, finely chopped
150gm frozen sliced peppers
150gm sliced mushrooms
160gm reduced-fat Cheddar cheese, grated**
Method
1. Preheat the oven to 210°C/fan 190°C/gas 7. Using a sharp knife or pair of kitchen scissors, cut each chicken breast lengthways, but not all the way through, and open out so that it lies flat. Put each chicken breast on a separate square of kitchen foil and roll up the edges to make a little dish around the chicken to catch the juices. Transfer onto two baking trays.
1. Preheat the oven to 210°C/fan 190°C/gas 7. Using a sharp knife or pair of kitchen scissors, cut each chicken breast lengthways, but not all the way through, and open out so that it lies flat. Put each chicken breast on a separate square of kitchen foil and roll up the edges to make a little dish around the chicken to catch the juices. Transfer onto two baking trays.
2. Spread 2tbsp of the tomato puree over each chicken breast. Top with the onion, peppers and mushrooms, then sprinkle over the cheese.
3. Bake for 20-25 minutes, or until cooked through and the cheese has melted and browned.
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