Make this delicious chicken. Recipe devised by Kate Morris and Sally Brown.
You will need:
- 2 cherry tomatoes
- 1 pinch of ground black pepper
- 2 leaves of basil
- 1 fresh orange, red, green or yellow pepper
- 50g cooked chicken (Ask a grown-up to cook this for you, or you can buy ready cooked.)
- 25g mozzarella cheese
- 1 level tablespoon grated cheese such as Cheddar or Parmesan
- Some oil for greasing
Remember to ask a Grown-up for help.
What to do:
Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for one serving using the quantities shown.
Brush some baking paper with oil and place it on the baking sheet. Chop up the cherry tomatoes in a bowl using a clean pair of scissors. Remember, when using scissors, everyone knows, it’s best to point them at your toes!
Add a pinch of pepper, tear up the basil and mix it all together.
'Pop' the fresh pepper by pushing in the stalk with your thumbs until you push it inside. Now tear it in half with your thumbs and remove the seeds.
Place half of the pepper onto the prepared baking tray with the cut side up so it becomes a bowl. Tear up the chicken and put it in the pepper. Put the cherry tomato mix on top, hiding the chicken.
Squash and break up the mozzarella cheese in a separate bowl with a fork. Add it on top of the tomatoes then sprinkle a pinch of black pepper and some grated cheese on top.
You will need to ask a grown-up for help with this part. Place the baking tray in a pre-heated oven at 180ºC fan/ 200ºC/Gas 6 for about 20 minutes, or until completely cooked through. Once the Cheesy Chicken has cooled down a little, you can eat it!
Serving suggestion: serve the filled pepper half with peas. This dish can be frozen for up to one month.