Cheesy Chicken
Make this delicious chicken. Recipe devised by Kate Morris and Sally Brown.
This should take about 45 mins
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:
Step 1
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.
Step 2
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!
Step 3
Add a pinch of pepper, tear up the basil and mix it all together.
Step 4
'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.
Step 5
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.
Step 6
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.
Step 7
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!
Step 8
Serving suggestion: serve the filled pepper half with peas. This dish can be frozen for up to one month.
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