RECIPE LIBRARY:
A delightful quick and easy dish. Perfect for supper, accompanied by rice and a green salad.
4 skinless chicken breast fillets
2 t (10 ml) Ina Paarman's Cajun Spice
2 T (30 ml) oil
1 x 200 ml Ina Paarman's Peri-Peri Coat & Cook Sauce
½ cup (125 ml) Greek yoghurt
4 T (60 ml) Ina Paarman's Coriander Pesto
Cut each chicken breast into two thinner halves. Season with Cajun Spice.
Preheat a heavy based frying pan, add the oil and tilt the pan to cover the base with a thin film of oil. Add the prepared breast halves and cook them briefly on both sides until lightly browned but not necessarily cooked right through.
Add the whole pack of Peri-Peri Coat & Cook Sauce. Turn and cook the chicken in the sauce for 3 minutes. Remove the pan from the heat. Dollop a spoonful of yoghurt on each chicken portion and drizzle Coriander Pesto over. Leave the blobs of colour - don't try and mix it in.
Serve with rice and a green leafy salad dressed with our French Vinaigrette.
VARIATION
Use 1-2 pork fillets cut into steaks. Season the pork with Garlic Pepper Seasoning instead of Cajun Spice.
or
Use 1 x 200 ml Sun-dried Tomato Coat & Cook Sauce in place of the Peri-Peri Sauce for a milder variation.
CHEF'S TIP:
Plain rice can be given a lift by cooking it in chicken stock instead of just water.