Bacon and cabbage briase with chicken
Skinless chicken breast
1 medium, finely chopped
1 clove(s), crushed
125 g, cut into 3cm strips
800 g, (buy 1 x small head), thickly shredded
Canned cannellini beans, rinsed, drained
1 can(s), (buy 400g can)
Chicken stock cube
1 individual, (make 400 ml hot stock)
1 x 3 second spray(s)
- Preheat oven to 200°C. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken for 2-3 minutes each side or until browned. Transfer to a baking dish and bake for 20 minutes.
- Meanwhile, reheat frying pan over medium-high heat. Cook onion, stirring, for 6-8 minutes or until soft. Add garlic and bacon and cook, stirring, for 4-5 minutes or until bacon begins to crisp at edges. Stir in cabbage and cook for 2 minutes or until wilted. Stir in beans and stock. Simmer, covered, for 10-12 minutes or until beans have heated through and stock has slightly reduced. Season with salt and pepper.
- Serve cabbage topped with chicken.