Grannymar

Mediterranean Chicken

Today I share Food Monday with another of my blogging friends. Steph is always cheerful despite her complicated medical story, all documented at The Biopsy Report. I love to share meals with friends and when I am here at home alone having a friend’s recipe to prepare, cook and eat brings them a little closer. Over to Steph:

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This all-in-one meal is easy to prepare and serve. It’s a handy dish to leave ready to cook on a timer, on those occasions when you want to head to the pub with friends and have something ready to eat on your return.

(Serves 4)

4 chicken breasts (on the bone)

4 oz (115g) soft cheese with garlic & herbs

1lb (450g) courgettes

2 red peppers, chopped & seeded

1lb (450g) plum tomatoes (I use a 400g tin of organic whole peeled tomatoes)

4 celery sticks

10oz (275g) onions, roughly chopped

2 tablespoons olive oil

3 garlic cloves, crushed

8 sun-dried tomatoes, roughly chopped

a few black olives (optional)

1 teaspoon dried oregano

2 tablespoons balsamic vinegar

1 teaspoon paprika

salt and pepper

To serve: Olive ciabatta or crusty bread

Pre-heat oven to 190 C (375 F).

Loosen the skin of each chicken portion, without removing it, to make a pocket. Divide the cheese into four and push one quarter underneath the skin of each chicken portion in an even layer.

If cheese is not an option, you could place sliced garlic or chopped fresh herbs under the skin of the chicken, to add to the flavour. (Our Steph knows her Grannymar! )

Cut the courgettes and peppers into similarly sized chunky pieces. Quarter the tomatoes and slice the celery sticks. Heat the oil in a large, shallow, flameproof casserole. Cook the onions and garlic for 4 minutes until they are soft and golden, stirring frequently.

Add the courgettes, peppers and celery and cook for a further 5 minutes. Stir in the tomatoes, sun-dried tomatoes, olives, oregano and balsamic vinegar. Season well.

Place the chicken on top, drizzle over a little more olive oil and season with salt and paprika. Bake in the oven for 35-40 minutes or until the chicken is golden and cooked through. Serve with plenty of crusty bread to mop up the tasty juice. Enjoy!

p.s. Don’t forget to set the timer before you leave for the pub!

PPS (from me) Remember to leave the pub before the house burns down!