Chicken with walnut, sage and lemon
skinless chicken breast
600 g, (Buy 4 x 150g fillets)
reduced fat oil spread
⅓ cup(s), (35g) coarsely chopped
2 clove(s), thinly sliced
3 tbs, (¼ cup) leaves
fresh red chilli
1 whole, deseeded, thinly sliced
1 x 3 second spray(s)
- Preheat oven to 220°C. Place the potatoes on a large baking tray and lightly spray with oil. Season with salt and pepper. Bake, turning once halfway through cooking, for 30-40 minutes or until golden and tender.
- Meanwhile, heat the oil in a large frying pan over medium-high heat. Cook the chicken for 5-6 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Melt the spread in the pan. Cook the walnut, garlic, sage and chilli, stirring, for 5 minutes or until walnut is golden. Add the lemon juice and stir until heated through. Place the chicken on serving plates and spoon over the walnut mixture. Serve with the baked potatoes.