Chilli Chicken Breast
- 2 Chicken Breast
- 1 Tablespoon Olive Oil
- 1 Tablespoon White Balsamic Vinegar (White Wine Vinegar or White Vinegar can be used)
- 1/2 or 1 Tablespoon Sweet Chilli Sauce (depends if you like it hot or not)
- 1 Clove of Garlic
Serve with: (Depending on season)
- baked mixed vegetables (potato, pumpkin, corn, carrot, sweet potato)
- Mashed potatoes, peas and corn
- salad (salad leaves, onion, radish, capsicum, carrot)
- Sour Cream, Sweet Chilli Sauce
Mix together the marinade ingredients. Place chicken breasts into the marinade and leave for an hour (if you can’t wait, leave it in for at least 5 minutes).
I cook the breasts in a convection cooker for 20 minutes at 200o C (393o F), turning it over at 10 minutes. I find my convection cooker keeps it moist.
You can also cook it on a grill, in the fry pan or in an oven to cook. Ask your butcher or check the instructions on the packet of meat for how long it’s recommended for cooking. It also depends on how well cooked you like your meat.
Mix together sour cream and sweet chilli sauce to make a sauce for the chicken. This doesn’t need a sauce however that sauce is my son’s favourite.
When I use the convection cooker, I place the breasts on the high rack and place the vegetables (corn, pumpkin, potato onto the lower rack wrapped in foil). It’s a one pot dish in a convection cooker.
In summer, whilst the chicken is cooking I throw together the mixed salad leaves, thinly sliced red or white onions, radishes, carrot and capsicum and use the marinade ingredients (less sweet chilli sauce) to make a salad dressing.
This same marinade can be used for steak and pork, adjusting cooking time as needed.
As with all my recipes, it’s made according to my taste. If you find it too hot reduce the amount of sweet chilli sauce, if you want it hotter, add more or use Hot Chilli Sauce.
This is one of the staples in my weekly meal plans. My son gave me a compliment the other day, he thought I had been buying it ready made.