A meal so devilishly tasty the next thing on your partner's lips will be a proposal - that’s a winner winner chicken dinner right there! Featuring Chicken Bone Broth Homestyle Original for some zinc, and B vitamins to support immunity, energy, and gut wellbeing. This dish is bursting from the seams with flavour and nutrition that will have you rubbing your tummy with a big content smile on your face.
½ cup grated parmesan cheese (or nutritional savoury flakes if dairy free)
100g sun dried tomatoes, roughly chopped (preservative free ideally)
1 teaspoon dried oregano
½ teaspoon freshly cracked black pepper
½ teaspoon chilli flakes (optional)
¼ cup thinly sliced basil leaves
1½ cups brown rice
1 cup of rocket and or baby spinach
Method
Pat the chicken dry. Using a meat tenderiser or rolling pin, bang the thicker parts of the chicken breast to even out the thickness a little more.
Season all over with 1 tsp of salt and pepper
Heat the oil in a large skillet over medium-high. Add the chicken and cook for about 5 minutes per side, or until golden brown. Transfer the chicken to a plate.
Add the garlic to the same skillet and cook until fragrant, about 30 seconds.
Stir in cream, chicken broth powder, water, ¼ cup of parmesan cheese, sun dried tomatoes, oregano, rocket or spinach, ¼ teaspoon chilli flakes, and remaining salt and pepper until fully combined.
Return the chicken to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low. Cook for a further 5-7 or so minutes until the chicken is cooked through (internal temperature of the chicken reaches 170°F)
Top chicken with basil, remaining parmesan cheese, and remaining chilli flakes and serve with a salad, over pasta or mashed potatoes, if desired
Pat the chicken dry. Using a meat tenderiser or rolling pin, bang the thicker parts of the chicken breast to even out the thickness a little more.
Season all over with 1 tsp of salt and pepper
Heat the oil in a large skillet over medium-high. Add the chicken and cook for about 5 minutes per side, or until golden brown. Transfer the chicken to a plate.
Add the garlic to the same skillet and cook until fragrant, about 30 seconds.
Stir in cream, chicken broth powder, water, ¼ cup of parmesan cheese, sun dried tomatoes, oregano, rocket or spinach, ¼ teaspoon chilli flakes, and remaining salt and pepper until fully combined.
Return the chicken to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low. Cook for a further 5-7 or so minutes until the chicken is cooked through (internal temperature of the chicken reaches 75°C)
Top chicken with basil, remaining parmesan cheese, and remaining chilli flakes and serve with a salad, over pasta or mashed potatoes, if desired
Marry Me Chicken
With Chicken Bone Broth
Not too tricky
4
20 min
A meal so devilishly tasty the next thing on your partner's lips will be a proposal - that’s a winner winner chicken dinner right there! Featuring Chicken Bone Broth Homestyle Original for some zinc, and B vitamins to support immunity, energy, and gut wellbeing. This dish is bursting from the seams with flavour and nutrition that will have you rubbing your tummy with a big content smile on your face.
½ cup grated parmesan cheese (or nutritional savoury flakes if dairy free)
100g sun dried tomatoes, roughly chopped (preservative free ideally)
1 teaspoon dried oregano
½ teaspoon freshly cracked black pepper
½ teaspoon chilli flakes (optional)
¼ cup thinly sliced basil leaves
1½ cups brown rice
1 cup of rocket and or baby spinach
Method
Pat the chicken dry. Using a meat tenderiser or rolling pin, bang the thicker parts of the chicken breast to even out the thickness a little more.
Season all over with 1 tsp of salt and pepper
Heat the oil in a large skillet over medium-high. Add the chicken and cook for about 5 minutes per side, or until golden brown. Transfer the chicken to a plate.
Add the garlic to the same skillet and cook until fragrant, about 30 seconds.
Stir in cream, chicken broth powder, water, ¼ cup of parmesan cheese, sun dried tomatoes, oregano, rocket or spinach, ¼ teaspoon chilli flakes, and remaining salt and pepper until fully combined.
Return the chicken to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low. Cook for a further 5-7 or so minutes until the chicken is cooked through (internal temperature of the chicken reaches 170°F)
Top chicken with basil, remaining parmesan cheese, and remaining chilli flakes and serve with a salad, over pasta or mashed potatoes, if desired
Pat the chicken dry. Using a meat tenderiser or rolling pin, bang the thicker parts of the chicken breast to even out the thickness a little more.
Season all over with 1 tsp of salt and pepper
Heat the oil in a large skillet over medium-high. Add the chicken and cook for about 5 minutes per side, or until golden brown. Transfer the chicken to a plate.
Add the garlic to the same skillet and cook until fragrant, about 30 seconds.
Stir in cream, chicken broth powder, water, ¼ cup of parmesan cheese, sun dried tomatoes, oregano, rocket or spinach, ¼ teaspoon chilli flakes, and remaining salt and pepper until fully combined.
Return the chicken to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low. Cook for a further 5-7 or so minutes until the chicken is cooked through (internal temperature of the chicken reaches 75°C)
Top chicken with basil, remaining parmesan cheese, and remaining chilli flakes and serve with a salad, over pasta or mashed potatoes, if desired
