Cannellini Chicken

INGREDIENTS

4 Chicken Breasts, skinned

1-2 oz butter,

1 dessert spoon oil,

1 large onion peeled and chopped,

1 green pepper, deseeded and cubed.

1 table spoon paprika or mild chilli powder,

1/4 pint chicken stock,

2 tablespoons tomato puree

Large can chopped tomatoes,

Large can Cannellini beans,

1 teaspoon sugar, salt and black pepper

1 dessert spoon of fresh oregano or marjoram (or 1 teaspoon dried)

1/4 pint of soured cream.

Chopped parsley and chives to garnish

METHOD

Preheat oven to 180°c

Fry chicken breasts in butter and oil until brown, then place in a casserole.

Gently saute the onions and green pepper until soft.

Stir in paprika or chilli powder and cook for a couple of minutes.

Stir in the stock, canned tomatoes with the liquid, tomato puree and herbs, sugar, salt and pepper.

Bring to boil and pour over chicken. Cover and cook in oven for an hour.

Stir in the beans and return to oven for a further 15 minutes.

Optional to serve with soured cream poured over.

Sprinkle on chopped parsley and chives.