Chicken with Mexican Red Pepper & Sesame Sauce

Chicken with Mexican Red Pepper & Sesame Sauce

Serves 2

Full Choice 4 pts per serving

No Count   1½ pts per serving

2 tbsp sesame seeds, ground to a powder

1 onion, chopped

1 clove garlic, chopped

1 tomato, skinned & chopped

½ red pepper, chopped

1 fresh green chilli, sliced

2 tsp honey

¼ tsp cinnamon

2 x 165g chicken breasts

1 tbsp lemon juice

Liquidise onion, garlic, tomato, pepper, chilli, honey and cinnamon together with enough water to make a puree.  Stir in teh ground sesame seeds.

Dry fry the chicken in a small non-stick pan until browned.  Pour the puree over and stir in enough water to cover. Simmer for 10-15 mins until the chicken is cooked through.  Remove chicken from sauce and keep warm.  Boil sauce, until very thick with no trace of wateriness.  Add salt, lemon juice and seasoning.  Pour over chicken and serve.