3 slices of wholemeal bread turned into breadcrumbs
2 tsp of chipotle paste
a tub of crème fraîche
500 ml of chicken or vegetable stock
Preheat the oven to 200C, gas mark 6. Heat the oil in a frying pan and fry the chicken for 5 minutes until lightly browned and just cooked through. Drain on kitchen paper and arrange in the bottom of an ovenproof dish.
Steam the broccoli florets, until almost tender. Put in the ovenproof dish between the chicken.
Fry pepper chunks in the same pan where chicken was fried until tender. Scatter on top chicken and broccoli.
Mix together crème fraîche, stock and chipotle paste. Pour over the chicken, broccoli and peppers. Sprinkle the bread crumbs over the top of the bake. Bake for 20-25 minutes, until golden. Serve with new potatoes or jacket potatoes.