Quick Din­ner Recipes Us­ing only five in­gre­di­ents!

Fast, fresh and de­li­cious – whip up one of our no-fuss meals tonight!

Women's Weekly (Malaysia) - - Contents -


Prep 10 mins | Cook 40 mins | Serves 4 500g baby new pota­toes, halved 4 chicken breast fil­lets 160g pep­per­oni 1½ cups grated moz­zarella 500 g Napo­le­tana pasta sauce (buy

ready-made in su­per­mar­kets) 1. Pre­heat oven to mod­er­ate 180°C. 2. Ar­range pota­toes on an oven tray and spray with oil. Bake 40 to 45 mins un­til golden, toss­ing half­way through cook­ing. 3. With a sharp knife, cut a slit in one side of each chicken breast fil­let, ar­range pep­per­oni slices and half cheese in­side. Sea­son. 4. Pour pasta sauce in base of a large casse­role dish. Ar­range chicken, slit-side down, in sauce. Bake, cov­ered, 25 to 30 mins. 5. Un­cover, scat­ter over re­main­ing cheese. Bake 10 mins un­til cheese is golden. 6. Serve chicken ac­com­pa­nied with baked pota­toes and scat­tered with basil leaves, if liked.

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