CHICKEN IN CHILLI SAUCE

CHICKEN IN CHILLI SAUCE

Serves 2

1.5 Syns for the whole recipe, if using the Knorr Flavour Pot


2 skinless chicken breasts
1 red onion, thinly sliced
2 cloves of garlic, crushed
1 Knorr Flavour Pot, Chilli flavour - 1.5 Syns (could just add a finely chopped chilli to the onion and garlic, if you want to save on Syns but the Pot works really well and is so much less hassle!)
Balsamic vinegar
400g can chopped tomatoes

Pre-heat the oven to 200C/Gas 6.
Slash the chicken breasts across the fleshy part but don't cut all the way through.
Place on a baking tray, sprayed with a little Frylight and slashed side down. Bake for 10 minutes.
Whilst the chicken is cooking, spray a large, non-stick frying pan well with Frylight and gently fry the garlic and onion until the onion is soft. (As often mentioned, I sometimes start my onion off in the microwave, with a splash of water, to speed the process.).
Add the Flavour Pot, if using, and stir until melted, coating the onion and garlic.
Pour in the tomatoes and a good glug of balsamic vinegar. Season well.
Half fill the empty tomato tin with water, swill round and pour into the pan. Simmer gently.
Turn the chicken over, re-spray and bake for a further 10 minutes.
After the 10 minutes, spoon the tomato sauce over the chicken and bake for a further 5 minutes.
Check the chicken is thoroughly cooked through and serve immediately.

Gorgeous with SW wedges and roast veg or with a jacket, stuffed with HEX cheese and veg or salad.