• 1 tsp sunflower oil
  • 1 kg pack of chicken breasts
  • 1 big broccoli, separated in florets
  • 6-7 peppers, various colours, cut in chunks
  • 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


  • STEP 1
    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.
  • STEP 2
    Steam the broccoli florets, until almost tender. Put in the ovenproof dish between the chicken.
  • STEP 3
    Fry pepper chunks in the same pan where chicken was fried until tender. Scatter on top chicken and broccoli.
  • STEP 4
    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.

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