CHICKEN MELT

 

CHICKEN MELT

Serves 4

Approx. 2.5 Syns per serving, if using the Mozarella as HEX's.

150g diced chorizo - 10 Syns
4 skinless chicken breasts
1 green pepper, deseeded and finely sliced
2 red onions, finely sliced
2 red chilli peppers, deseeded and finely sliced
A couple of pinches of paprika
130g or more of reduced fat Mozarella - this is the equivalent of 2 HEX's. Could combine with mature Cheddar, if preferred.

Pre-heat the oven to 200C/Gas 6.
Heat a frying pan and add the chorizo, cooking until it starts to crisp up and release all the yummy oils.
Remove and set aside.
Add the sliced onion to the chorizo oils and cook for a couple of minutes, before adding in the peppers and chillies. Cook, stirring frequently, until the onions and peppers soften.
Put the chicken fillets between two sheets of cling film and bash until thinner, using a wooden rolling pin or similar.
Spray a shallow ovenproof dish with Frylight, season the chicken with a little salt and pepper and lay side by side in the dish.
Top the chicken breasts with the onion mixture. Put the chorizo on top of this layer and finish with the grated Mozarella, sprinkled with the paprika.
Cover with tin foil and cook for about 20 minutes.
Remove the foil and cook for a further 10 minutes or so, until the chicken is thoroughly cooked through and the cheese has melted.