BAKED FIRECRACKER CHICKEN

RICH MUSHROOM SAUCE 350g button mushrooms,

thickly sliced

3 cloves garlic, crushed 2 tblsps tomato paste

300ml carton sour cream 2 tblsps Worcestershire sauce ¼ cup chopped fresh chives

1 Toss chicken fillets in half the oil in a medium bowl. Season with salt and pepper.

2 Heat a large, non-stick frying pan over a medium to high heat. Add chicken. Cook for about 2 minutes on each side, or until golden. Place on a lightly oiled oven tray. 3 Cook in a moderate oven (180°C) for about 12 to 15 minutes, or until chicken is cooked through. Remove from oven. Rest, loosely covered with foil, for 10 minutes. Thickly slice.

4 Meanwhile, make the mushroom sauce. Heat remaining oil in same pan over a medium heat. Add mushrooms and garlic. Cook, stirring, for about 4 minutes, or until tender. Stir in tomato paste. Add sour cream, ¼ cup of water and Worcestershire sauce. Stir until combined. Bring to a boil. Simmer, stirring occasionally, for about 3 minutes, or until slightly thickened. Season with salt and pepper. Stir in chives.

5 Serve chicken with sauce, steamed carrots and beans.

SERVES 4

PREP AND COOK: 40 MINS

4 x 250g chicken breast

fillets, trimmed

Mashed potato and green

salad, to serve

CHILLI SAUCE

⅓ cup sriracha sauce ¼ cup soy sauce

¼ cup honey

¼ cup firmly packed

brown sugar b tblsps apple cider vinegar

2 cloves garlic, crushed

1 To make chilli sauce, combine all ingredients in a small saucepan. Bring to a boil. Boil for about 5 minutes, or until slightly thickened. Remove pan from the heat. (Makes about 1¼ cups.)

2 Place chicken on an oven tray lined with baking paper. Spoon over ¼ cup of the sauce.

3 Cook in a moderate oven (180°C) for 10 minutes. Remove from oven. Brush ¼ cup of the remaining sauce over chicken. Return to oven.

4 Cook for a further 12 to 15 minutes, or until chicken is cooked through. Remove chicken. Cover with foil to keep warm.

5 Pour any juices from tray into the remaining chilli sauce in pan and stir over a low heat until hot.

6 Serve sliced chicken with mashed potato and green salad. Drizzle with chilli sauce.

Warning! This chicken dish is very spicy. chilli Sriracha is a hot to suit sauce, so adjust your taste. We used sliced baby cos lettuce, cucumber and green our capsicum strips in salad.