Chicken and waterblommetjie bake

Recipe from: 9/1/1994 12:00:00 AM
Ingredients 13
Servings 6
Time

Ingredients

  • 25
    ml
    oil
  • 1
    onion, sliced
  • 2
    cloves garlic, crushed
  • 410
    g
    peeled tomatoes, chopped
  • 5
    ml
    dried mixed herbs
  • pinch sugar
  • 6
    chicken breasts
  • 820
    g
    waterblommetjies, drained (fresh or canned)
  • 600
    ml
    prepared white sauce
  • 375
    ml
    Cheddar cheese, grated
  • 2
    ml
    mustard powder
  • salt and freshly ground black pepper
  • 25
    ml
    dried breadcrumbs
 

Method

 
1. Cook, skin and debone chicken breasts and cut into bite-sized pieces. 2. Heat oil in saucepan; fry onion and garlic for two minutes. Stir in tomatoes with liquid, herbs and sugar. Bring to boil; reduce heat, cover and simmer to 10 to 15 minutes. 3. Stir in chicken and waterblommetjies. Spoon mixture into greased ovenproof dish. 4. Combine white sauce, 300 ml grated cheese, mustard and seasoning; spoon over chicken mixture. Sprinkle remaining cheese and breadcrumbs on top. 5. Bake at 180 ºC for 20 to 25 minutes or until golden brown. Serve immediately.
 

Read more on: bake  |  shallow-fry
 

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