Ingredients:-
Cooking spray, 4-5 sprays
600 g boneless chicken breast, skinless, raw
2 medium onions, sliced
2 finely chopped cloves of garlic
100 g mushrooms, sliced
1 medium carrots, sliced
400 g Tinned chopped tomatoes
2 level Tbsp Tomato Purèe
2 sprigs fresh parsley, 1 chopped and 1 for garnish
1 cube chicken vegetable stock, made up with 300 ml (1/2 pint) hot water
Pinch salt, or to taste
1/8 tsp black pepper
METHOD:-
Preheat oven to 190°C.
Spray a large non-stick frying pan with low fat cooking spray. Heat, add chicken breasts and sauté for 3 - 4 minutes on each side, until browned. Transfer to ovenproof casserole.
Sauté onions and garlic in frying pan for 3-4 minutes until softened. Add to casserole with mushrooms, carrot, tomatoes, tomato puree and parsley.
Pour stock into frying pan and bubble it up, stirring to absorb pan juices. Add to casserole and stir well. Season with salt and pepper.
Cook for 1 hour, until chicken and vegetables are tender. Garnish with parsley.
Serve with jacket potatoes.