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For the Sauce:

  • Chicken Breast Boneless, Skin on 1.2 kg
  • Butter 100 g
  • Sweet Corn 150 g
  • Red Capsicum 100 g
  • Garlic, minced 30 g
  • Black pepper, ground 3 g
  • Cumin 5 g
  • Onions, chopped 100 g
  • Mexican Salsa 400 g
  1. For the Sauce:

    • In a frying pan, add the butter, chicken breast and grill from both sides. Season with Knorr Chicken Stock Powder until golden brown. Place in the oven tray to rest.
    • In the same saucepan, add the onion, garlic, red capsicum, Mexican sauce, black pepper, cumin and bring to a simmer.
    • Add the sauce to the chicken tray and put in 200°C oven for 10 minutes or until the chicken is well done. Add the sweet corn at the end.
    • Serve with yellow rice or couscous.