Garlic Pepper Seasoning, Liquid Chicken Stock, Sun-dried Tomato Pesto
You will need
8 chicken breast fillets
Ina Paarman’s Garlic Pepper Seasoning
1 x 25 g Ina Paarman’s Liquid Chicken Stock
½ cup (125 ml) white wine
4 T (60 ml) Dijon mustard
1 cup (250 ml) creamed cottage cheese or sour cream
125 g Ina Paarman’s Sun-dried Tomato Pesto
Method
Adjust the oven rack to the middle position and preheat the oven to 180°C.
Generously season the breasts all round with Garlic Pepper Seasoning. Add the Liquid Chicken Stock and white wine to an ovenproof frying pan.
Snuggly pack the breasts, best side up, into the pan with stock and wine mixture.
Spread mustard over the chicken and dollop the cottage cheese or sour cream on top.
Bake open for 25 minutes. Remove from the oven, cover and leave to stand for 10 minutes.
Snip a tiny hole in one corner of the Sun-dried Tomato Pesto pack and squeeze Pesto in a zig-zag pattern over the chicken.
Delicious served with mashed potatoes and peas.
Variation
Use thighs but bake for longer, 55 – 60 minutes
