Preheated oven to gas mark 6, 200º C
Score the chicken breasts with a sharp knife and lay in an ovenproof dish
Sprinkle a little ground ginger over the chicken
Thinly slice the tomatoes and arrange the slices on the chicken breasts. Save the end slices to use later.
Finely chop the celery, pepper, onion and ends of the tomatoes and sprinkle around the chicken.
Pour in the stock until it comes half way up the chicken, then top up to the level of the tomatoes with the white wine.
Add salt, pepper, herbs and chopped coriander, and drizzle the olive oil over the tomatoes.
Place in the oven about one hour, basting occasionally (check the chicken before the cooking time is up – it may be done earlier).
When the chicken is cooked, pour the liquid into a saucepan and thicken with cornflour to a sauce consistency.
Pour the sauce back over the chicken and bring back to heat in the oven. Serve with deep fried potatoes, peas and broccoli.
Purchase your ingredients...
Free-range skinless chicken breasts from the Loué region of France4 SERVINGS£14.00
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Can't wait to use receipe. By Xenia - 9th Jan 2015
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