Italian Chicken

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Serves: 4

By Chopster

(1 Vote) 1


  • 2lb onion

  • 1 yellow pepper

  • 1 tbsp tomato puree

  • 4 tbsp olive oil

  • 1 tbsp caster sugar

  • 4 chicken breast

  • 100ml red wine vinegar ( I actually used rice wine, it was all I had)

  • 100g celery stick

  • 4oz aubergine

  • 1 tbsp sachet of fajita seasoning chopped


  1. Preheat oven to 200C.
  2. Rub the chicken breasts all over with salt pepper and sage ( I also added a couple of cloves of minced garlic).
  3. Put the vegetables (except the onions) in a pan with the vinegar and enough water just to cover them, bring to boil, and simmer for 10 mins.
  4. Lay the seasoned chicken breasts in an oven-proof dish with the oil and very thinly sliced onions on top, bake for 20 mins. Chicken should be only just cooked and very tender.
  5. Drain the veg, heat the oil in a pan, and add the oil, tomato puree and sugar. Caramelise the sugar then tip in the veg. Cook for about 15 mins, stirring frequently, veg should be slightly crisp.
  6. Spoon the vegetable relish onto plates and lay the chicken breasts over the top. Scoff the lot.

Handy Hint

I like my food spicy, so add half a scotch bonnet chilli to the salsa veg.

I also make up double the salsa and freeze half for next time.

Additional Information

  • italian

  • Can Freeze

  • Make Ahead

  • Low fat

  • Chicken

  • Main Course

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • Chopster 21/01/08 08:24

    Not actually tried the kids on it yet.