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Healthier Italian chicken recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Healthier Italian chicken casserole with creamy, cheesy sauce: lower calorie twist on a classic dish.
Ingredients:
  • 1 ½ tbsp olive oil
  • 4 small chicken breast fillets
  • 2.50 gm sweet paprika
  • 3 garlic cloves, crushed
  • 20.00 ml chopped fresh rosemary leaves
  • 40.00 ml plain flour
  • 500ml (2 cups) salt-reduced chicken stock
  • 125ml (1/2 cup) cream for cooking
  • 25g (1/3 cup) finely grated parmesan
  • 1/2 bunch (about 4 stems) silverbeet, stems removed, leaves coarsely chopped
  • 2 roma tomatoes, finely chopped
  • Small fresh basil leaves, to serve
Instructions:
  • In a large frying pan over medium-high heat, sizzle the chicken in 2 tsp of oil until golden on each side, about 3 minutes per side. Then, transfer to a plate.
  • In a pan over medium heat, heat the remaining oil. Add paprika, garlic, and rosemary. Cook, stirring, until aromatic, about 1 minute. Add flour and cook, stirring, for another minute. Slowly pour in the stock, whisking constantly until smooth. Finally, stir in the cream.
  • Place the chicken back into the pan and bring it to a boil over high heat. Lower the heat to medium, cover, and let it simmer, turning occasionally, for about 10 minutes until the chicken is fully cooked.
  • Combine the parmesan, silverbeet, and tomato in the pan and sauté for 2 minutes until the silverbeet is wilted. Season with salt and pepper, then garnish with fresh basil before serving.

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