This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Preheat the oven to 180°C (160°C fan) or Gas Mark 4. .
Prep the chicken
5 Min
Remove and unfold the cooking bag from top of the sachet, keep the red tie for later use. Place 4 x 150g chicken breasts, 230g can chopped tomatoes and the cream into the bag. Chop the sundried tomatoes and throw them into the bag with the seasoning from the sachet.
Cook it!
50 Min
Close the bag at the end using the red tie. Mix together by gently massaging the seasoning into the ingredients. Place the bag on its side into a large ovenproof dish, spreading out the ingredients. Place dish on the bottom shelf of the oven. The bag expands so ensure there is enough space between racks. Cook for 45-50 minutes.
Cook the veg
10 Min
Steam or boil the potatoes until just tender, drain and serve with the chicken and salad.
Step1
of
4
Preheat the oven to 180°C (160°C fan) or Gas Mark 4. .
Prep the chicken
of
4
Remove and unfold the cooking bag from top of the sachet, keep the red tie for later use. Place 4 x 150g chicken breasts, 230g can chopped tomatoes and the cream into the bag. Chop the sundried tomatoes and throw them into the bag with the seasoning from the sachet.
Cook it!
of
4
Close the bag at the end using the red tie. Mix together by gently massaging the seasoning into the ingredients. Place the bag on its side into a large ovenproof dish, spreading out the ingredients. Place dish on the bottom shelf of the oven. The bag expands so ensure there is enough space between racks. Cook for 45-50 minutes.
Cook the veg
of
4
Steam or boil the potatoes until just tender, drain and serve with the chicken and salad.
Recipe as PDF
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