Chicken And Potato Bake

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 3 chicken breasts, cut into 1cm cubes
• 1 lb new potato, sliced into circles about 5mm thick
• 6 spring onions, sliced
• 1 bell pepper, sliced
• 1 pint 1% low-fat milk
• 6 tomatoes, thinly sliced
• 2 tablespoons cornflour
• 1 tablespoon olive oil
• 2 chicken stock cubes
• 2 tablespoons honey
• 1 teaspoon coarse grain mustard
• 1 garlic clove, crushed
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1/2 teaspoon black pepper

Recipe

• 1 mix the chicken into the marinade.
• 2 boil the potatoes until soft, and drain.
• 3 heat the oil in a frying pan.
• 4 fry the chicken on a medium heat for about 10 minutes.
• 5 add the peppers and spring onions and cook for a further 5 minutes.
• 6 mix the cornflour into the milk and heat in a saucepan on a low to medium heat, stirring constantly, until thick.
• 7 mix the stock cubes with a little boiling water to form a thick liquid.
• 8 stir the stock into the milk.
• 9 layer the potatoes, chicken mix, tomatoes and a little of the sauce into a baking dish.
• 10 repeat 3 times finishing with the sauce on top.
• 11 bake for 40 minutes at 165c.