Cajun Spice, Green Onion Seasoning, Liquid Chicken Stock OR Liquid Vegetable Stock
You will need
4 chicken breast fillets
Ina Paarman’s Cajun Spice
olive oil
red onion, very thinly sliced, in half slices
Ina Paarman’s Green Onion Seasoning
125 g streaky bacon cut into 2 cm pieces, or 10 mushrooms
2 slices white bread, cubed
1 cup (250 g) frozen peas
½ cup (125 ml) water
1 x 25 g Ina Paarman’s Liquid Chicken or Vegetable Stock
Method
Slice breasts into 1 cm think slices against the grain. Season the chicken generously with the Cajun Spice.
Add 2 T (30 ml) olive oil to the pan.
Stir-fry chicken in the preheated pan until just done.
Arrange in a serving dish or skillet and cover with foil to keep warm.
Lightly season the onion with Green Onion Seasoning and brown in the same pan, adding a little more oil if necessary. Spoon over chicken.
Fry the bacon pieces until crispy. Spoon bacon out of the pan and add to chicken and onion.
Add the bread cubes to the bacon fat, add a little more oil to the pan and stir-fry until crispy.
Add a little Green Onion Seasoning to the croutons.
Remove from pan and keep on one side.
Add peas to the pan together with water and Stock. Boil briefly until peas just are done.
Pour the cooked peas and all the liquid over the dish. Scatter over croutons and serve.
