Serves 4
Syns per serving: Syn-free on Original** and Extra Easy**
**add 6 Syns per serving if not using the cheese as a Healthy Extra A choice
**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, peeled and finely chopped
• 150gm frozen sliced mixed peppers
• 150gm sliced mushrooms
• 160gm reduced-fat Cheddar cheese**
• garlic powder, to taste
• 1tbsp dried Italian mixed herbs
• 4 skinless, boneless chicken breasts
• 8tbsp tomato puree
• 1 red onion, peeled and finely chopped
• 150gm frozen sliced mixed peppers
• 150gm sliced mushrooms
• 160gm reduced-fat Cheddar cheese**
• garlic powder, to taste
• 1tbsp dried Italian mixed herbs
Method
1. Preheat the oven to Gas Mark 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 it lies flat. Put each chicken breast on a separate square of kitchen foil and roll up the edges of the foil to make a small tray to catch the juices. Transfer onto two baking trays.
1. Preheat the oven to Gas Mark 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 it lies flat. Put each chicken breast on a separate square of kitchen foil and roll up the edges of the foil to make a small tray 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, garlic powder and herbs.
3. Bake for 20-25 minutes, or until cooked through and the cheese has melted and browned.
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