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Chicken & mushroom garlic bread topper
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This quick and easy lunch or light supper recipe can be on the table in just 20 minutes.
1 tbsp essential Waitrose Vegetable Oil
380g pack essential Waitrose British Chicken Mini Breast Fillets
300g pack essential Waitrose Cup Mushrooms, quartered
400g can essential Waitrose Cream of Mushroom Soup
½ x 25g pack chives, chopped
8 frozen essential Waitrose Garlic Slices
1. Preheat the oven to 200ºC, gas mark 6. Heat the oil in a frying pan and fry the chicken and mushrooms for 5 minutes (until the chicken is cooked through with no pink meat). Add the soup and simmer, covered for 5 minutes. Remove the lid and cook for a further 5 minutes. Stir in the chives.
2.Meanwhile, place the garlic slices on a baking tray and bake for 8–10 minutes. Serve them topped with the chicken.
Typical values per serving:
This recipe was first published in December 2012.