Homemade Recipes

Ingredients:

6 boneless skinless chicken breast halves (about 150 g each)

Salt and freshly ground black pepper

4 to 6 shallots, cut into 2½ cm pieces

500ml (2 cups) grape or cherry tomatoes, halved

Olive oil

1 (450 g) tin white beans, drained

300 ml reduced-sodium chicken stock, divided

1 tsp dried thyme

1 tsp dried oregano

2 tbsps freshly chopped parsley leaves

Directions:

Chicken with roasted shallots, tomatoes and white beans

 Preheat oven to 200C/Gas 6. Coat a shallow roasting pan with cooking spray.

 Season both sides of chicken with salt and black pepper and place in prepared pan. Arrange shallots and tomatoes around chicken (or on a second baking sheet that's been coated with cooking spray). Toss with olive oil and season with salt and black pepper. Roast 30 minutes, until chicken is golden brown and cooked through and vegetables are tender.

 Set aside two chicken breast halves for primavera.

 In a large skillet, combine beans, roasted shallots and tomatoes, 1 cup of the stock, thyme and oregano. Set pan over medium-high heat and bring to a simmer. Add chicken and simmer 1 minute to heat through.

Remove from heat and top with parsley.