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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 635.4
  • Total Fat: 26.5 g
  • Cholesterol: 85.9 mg
  • Sodium: 508.3 mg
  • Total Carbs: 58.8 g
  • Dietary Fiber: 8.3 g
  • Protein: 47.2 g

View full nutritional breakdown of Jamie's 15 minute (takes me 25) Golden Chicken calories by ingredient
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Jamie's 15 minute (takes me 25) Golden Chicken

Submitted by: WAHZOE

Introduction

I have adapted this from the Jami Olver 15 minute meals book. I have changed the amount of chicken to match the pack size we buy and I have used low sodium stock instead of the usual stock cubes. I have adapted this from the Jami Olver 15 minute meals book. I have changed the amount of chicken to match the pack size we buy and I have used low sodium stock instead of the usual stock cubes.
Number of Servings: 4

Ingredients

    For the Gratin:
    800g potatoes
    3 onions
    olive oil
    1 low sodium stock cube (or 1 tsp powder)
    1/2 bunch fresh sage
    100ml single cream
    30g parmesan cheese

    For the Chicken:
    4 small chicken breasts (total 550g)
    A few sprigs fresh rosemary
    2 rashers streaky bacon

    For the Greens:
    200g baby leeks
    200g baby spinach
    200g frozen peas

Directions

Get everything ready before you even think about starting, all ingredients out and pans etc ready to go.

* kettle boiled, * oven grill (broiler) on high, * food processor ready to go with fine slicing blade, * medium lidded pan on heat, *large high sided roasting tray (flameproof) on heat, large frying pan on heat

1. Finely slice the potatoes in the food processor, then tip into the medium pan and cover with boiling water and the lid.

2. Peel the onions, finely slice in the processor, then tip into the roasting tray with 2 tbsp of oil, crumble in the stock cube and season with salt and pepper. Tear in the sage leaves and stir regularly, adding a splash of water if they start to catch.

3. On a large sheet of greaseproof paper, toss the chicken with salt, pepper and rosemary leaves, then fold the paper over and bash and flatten the chicken to 1.5cm thick with a rolling pin.

4. Put the chicken into the frying pan with 1 tbsp oil, turning after 3 or 4 minutes until golden and cooked through.

5. Drain the potatoes well in a colander, then tip into the onion pan, stir together and arrange in a flat layer. Pour over the cream, then finely grate over the parmesan and pop under the grill (broiler) on the top shelf.

6. Halve the leeks lenghtways, rinse under the tap, then finely slice. Put into the empty lidded pan on a high heat with 1 tbsp of oil, stirring often.

7. Finely slice the bacon and add to the chicken pan, tossing regularly.

8. Stir the spinach and peas into the leek and once the spinach ahs wilted and the peas are tender pile onto a board or a platter with the chicken and bacon on top. Serve with the gratin.

Serving Size: Makes 4 portions

Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.






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