Cooking: Easy Bank Holiday Chicken

Roasted chicken breasts with tomatoes, aubergine, courgette, & smoked paprika. This dish is cooked & prepared in one roasting dish.

This recipe was invented by us today based on stuff in our fridge & cupboard plus a helping of “too tired to do anything fancy”.

Serves 2

2 whole boneless chicken breasts
1 large can of chopped tomatoes
4 whole sweet small tomatoes
1 aubergine cut into chunks
1 courgette cut into chunks
Olive oil
Salt & Pepper
2 teaspoons of smoked paprika

4 large tablespoons Greek plain yoghurt
50g grated chedder cheese
1 egg

Place the chicken, tomatoes (chopped & whole), aubergine, courgette, oil, paprika, and salt & pepper in an oven-proof dish. Mix together.

Place in the oven, middle shelf, Gas Mark 5 (190°C) for 30-35 mins until the chicken is cooked through.

Meanwhile beat the egg and mix with the yoghurt and cheese.

Poar the egg, yoghurt, cheese mix over the dish 10 mins before the end of cooking time.



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