TUSCAN CHICKEN

TUSCAN CHICKEN

Serves 2

Approx. 1.5 Syns for the whole recipe, if using the cheese as HEX's

2 large, skinless chicken breasts
2 medium sized red onions, sliced
1 red pepper, deseeded and diced
1 yellow pepper, deseeded and diced
6 cherry tomatoes, halved
Splash of dry, white wine - 1.5 Syns (based on 50ml being 1.5)
Squeeze of lemon juice
Grated Parmesan - HEX's

Pre-heat the oven to 220C/Gas 7.
Sandwich the chicken breasts between two pieces of cling film and bash with a rolling pin until flat and even thickness.
Spray a large, non-stick frying pan well with Frylight. Cook the onions until softened (I sometimes start these off in the microwave, with a splash of water, to quicken the process).
Add the peppers until softened.
Season with a little salt and a good sprinkling of black pepper.
Remove and set aside while you cook the chicken.
Re-spray the pan and add the chicken. Cook over a medium/high heat for about 2 minutes on each side.
When the chicken is thoroughly cooked, add a splash of wine and cook until it's almost gone.
Add the cooked onions and peppers and add in the halved tomatoes - heat through.
Squeeze in the lemon juice and check the seasoning.

Top with freshly grated Parmesan and put into the oven for a couple of minutes so the cheese just begins to melt.