Baked Chicken

This has got to be my laziest trip to Jaipur, ever! Apart from my classes everyday & going over to my friend’s for dinner last night, I haven’t done anything! I’m blaming it on the weather… it’s too hot in the afternoon to go anywhere.

Though today this is how it was outside when I got done with lunch… cloudy, breezy & a light drizzle…

And when I woke up from my nap (it’s summer in India… you have to nap right?) it was warm & still all over again!

Anyway, I thought I’d make myself useful & write in a post sharing a recipe for a dish I had cooked over a month ago. As you will notice after reading the ingredients, this was before my diet days!

Ingredients

450 gm Chicken Breast
1 large Onion (finely sliced)
7-8 cloves Garlic (minced)
½ Carrot (chopped)
6 Mushrooms (sliced)
150 gm Corn Kernels (boiled)
1 small head Broccoli (florets)
½ each green, yellow & red Bell Peppers (chopped)
200 ml fresh Cream
2 tablespoons Milk
Fresh Basil (finely chopped)
200 gm Cheese (grated)
Bread crumbs
Dried Oregano, Celery Salt & Pepper
Olive Oil

Method

Make diagonal slashes on the chicken & rub in minced garlic, pepper, oregano & celery salt.
In an oven-safe pan heat a tablespoon of Olive Oil & sear the chicken quickly both sides till brown & keep aside.
In the same pan sauté the onion till soft & pink.
Add the carrot, mushrooms, broccoli & bell peppers & cook for a few minutes.
Place the chicken on the veggies, drizzle olive oil generously, cover pan with foil & roast in the oven for about 35 minutes at 200 C.
Remove the chicken from the pan & cut into slivers.
To the veggies add cream, milk, basil, corn, salt, pepper, 150 gm cheese.
Cook till the sauce thickens
Pour over the chicken slivers.
Sprinkle the bread crumbs, 50 gm cheese & basil over it & bake for 20 – 25 minutes till the cheese melts & the crumbs turn golden.