Healthy Recipes Blog

Here’s a good recipe for a dinner party. Serve it with a salad and bread and it’s an easy, tasty dish to serve for your guests

Chicken & Pepper Bake - serves 4

3 green peppers, cored and seeded, thinly sliced
1 large onion, thinly sliced
2 tbsp oil
1 crushed garlic clove
4 skinless chicken breasts, cut into 2.5 cm (1 inch) pieces
1 tbsp flour
1 tbsp fresh parsley, chopped
1 tbsp fresh oregano, chopped
150 ml (0.25 pint) chicken stock
300 ml (0.5 pint) bechamel sauce (made using skimmed milk)
2 beaten eggs
salt & pepper
0.25 tsp ground nutmeg
75g (3oz) grated parmesan

Preheat the oven to 180°C (350°F, Gas Mark 4). Heat 1 tbsp oil in a frying pan and fry the green peppers for 10 minutes until soft. Remove from pan and place in a
bowl lined with kitchen roll - this will absorb any excess oil. Fry the onions and garlic for five minutes until soft and remove into a lined bowl.

Add remaining oil to pan, heat and add chicken pieces. Cook for 5 minutes until brown. Stir in flour and cook for 2 minutes. Add herbs and chicken stock, bring to the boil then remove from heat.

Use an ovenproof dish, arrange a layer of pepper and onions in the bottom, spoon the chicken mix over it, then the rest of the peppers and onions on top.

Beat the bechamel sauce, eggs, salt, pepper and nutmeg together in a bowl and pour over the dish. Sprinkle with parmesan and bake for 35 minutes.