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Chicken Breasts with Peas and Croutons

A layered one pot supper dish, a favourite with the kids.
Chicken Breasts with Peas and Croutons
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You Will Need:

  • 4 chicken breast fillets
  • Ina Paarman’s Cajun Spice
  • olive oil
  • red onion, very thinly sliced, in half slices
  • Ina Paarman’s Green Onion Seasoning
  • 125 g streaky bacon cut into 2 cm pieces, or 10 mushrooms
  • 2 slices white bread, cubed
  • 1 cup (250 g) frozen peas
  • ½ cup (125 ml) water
  • 1 x 25 g Ina Paarman’s Liquid Chicken or Vegetable Stock
  • 4 chicken breast fillets
  • Ina Paarman’s Cajun Spice
  • olive oil
  • red onion, very thinly sliced, in half slices
  • Ina Paarman’s Green Onion Seasoning
  • 125 g streaky bacon cut into 2 cm pieces, or 10 mushrooms
  • 2 slices white bread, cubed
  • 1 cup (250 g) frozen peas
  • ½ cup (125 ml) water
  • 1 x 25 g Ina Paarman’s Liquid Chicken or Vegetable Stock

Method:

Slice breasts into 1 cm think slices against the grain. Season the chicken generously with the Cajun Spice.

Add 2 T (30 ml) olive oil to the pan.

Stir-fry chicken in the preheated pan until just done.

Arrange in a serving dish or skillet and cover with foil to keep warm.

Lightly season the onion with Green Onion Seasoning and brown in the same pan, adding a little more oil if necessary. Spoon over chicken.

Fry the bacon pieces until crispy. Spoon bacon out of the pan and add to chicken and onion.

Add the bread cubes to the bacon fat, add a little more oil to the pan and stir-fry until crispy.

Add a little Green Onion Seasoning to the croutons.

Remove from pan and keep on one side.

Add peas to the pan together with water and Stock. Boil briefly until peas just are done.

Pour the cooked peas and all the liquid over the dish. Scatter over croutons and serve.

Chicken Breasts with Peas and Croutons

A layered one pot supper dish, a favourite with the kids.
Chicken Breasts with Peas and Croutons

You Will Need:

  • 4 chicken breast fillets
  • Ina Paarman’s Cajun Spice
  • olive oil
  • red onion, very thinly sliced, in half slices
  • Ina Paarman’s Green Onion Seasoning
  • 125 g streaky bacon cut into 2 cm pieces, or 10 mushrooms
  • 2 slices white bread, cubed
  • 1 cup (250 g) frozen peas
  • ½ cup (125 ml) water
  • 1 x 25 g Ina Paarman’s Liquid Chicken or Vegetable Stock

Method:

Slice breasts into 1 cm think slices against the grain. Season the chicken generously with the Cajun Spice.

Add 2 T (30 ml) olive oil to the pan.

Stir-fry chicken in the preheated pan until just done.

Arrange in a serving dish or skillet and cover with foil to keep warm.

Lightly season the onion with Green Onion Seasoning and brown in the same pan, adding a little more oil if necessary. Spoon over chicken.

Fry the bacon pieces until crispy. Spoon bacon out of the pan and add to chicken and onion.

Add the bread cubes to the bacon fat, add a little more oil to the pan and stir-fry until crispy.

Add a little Green Onion Seasoning to the croutons.

Remove from pan and keep on one side.

Add peas to the pan together with water and Stock. Boil briefly until peas just are done.

Pour the cooked peas and all the liquid over the dish. Scatter over croutons and serve.

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