This chicken dish very colourful and appetising - and it's so easy to make.

Serves:

4

Preparation time:

15 minutes

Cooking time:

45 minutes

Approximate cost for recipe:

£5.76

Approximate cost per serving:

£1.44

• 1 teaspoon vegetable oil
• 1 onion, peeled and sliced
• 1 red pepper, deseeded and sliced into strips
• 1 yellow pepper, deseeded and sliced into strips
• 1 tablespoon mild paprika
• 2 teaspoons dried oregano or mixed herbs
• 2 tablespoons plain flour
• Ground black pepper
• 4 skinless, boneless chicken breasts (2 medium, 2 small)
• 300ml (½ pint) chicken stock

1. Preheat the oven to 190°C, fan oven 170°C, gas mark 5.
2. Heat the vegetable oil in a flameproof casserole dish and stir-fry the onion and peppers over a medium heat until softened, about 3 minutes.
3. Put the paprika, dried oregano or mixed herbs and flour into a shallow dish and season with some pepper, stirring to mix. Dip each chicken breast into this mixture, coating them on both sides. Transfer them to the casserole dish, placing them on top of the onions and peppers. Pour in the chicken stock. Cover the dish and transfer to the oven.
4. Bake for 35 minutes. Serve with jacket potatoes and a green salad.

Tip 1: Baked sweet potatoes or jacket potatoes taste delicious with this dish. Medium-sized potatoes will take an hour to bake, and sweet potatoes will be ready in about 45 minutes. Just bake them on the oven shelf above the casserole.

Tip 2: Why not serve a green vegetable with your meal? Broccoli, green beans or frozen peas would all be perfect with this dish.