This is a super quick version of the chutney chicken, so if you've run out of time this is a shortcut and it tastes just as great. Takes 25 min from fridge to table

Ingredients: Serves 4 med portions

2 large chicken breast cut into slices (400g)
3 Tbsp Mayonnaise
3 Tbsp Onion Soup
4 Tbsp Chutney
or ( 2 Tbsp Apricot Jam) & ( 2 Tbsp Ploughman pickles)
200ml boiling water
1 half tsp Cumin ( optional)
1 half tsp Curry Powder ( optional)
1 half tsp Herbamare
50g Grated cheese (optional)

Preheat oven to 200 C

Pan fry chicken slices on high heat for 5 min each side.
In the meantime place all other ingredients in a jug mix well together with a fork until dissolved. Transfer mixture into pot & bring to the boil stirring continuously until the sauce changes color
to a nut brown. This will take about 5-10min.

Place cooked chicken slices into ovenproof dish.

Pour sauce over chicken and sprinkle a handful of cheese on top.
Place chicken dish near the top in oven for about 10min.

Grill for the last minute or two for a crunchy topping. Yum!

Tip: Serve with basmati rice and frozen vegetables to speed up the meal


Healthy Option: Instead of using onion soup use 2 Tbsp dried Onions, 1 Tbsp flour & 1 tsp Herbamare. Instead of chutney use 3 Tbsp Apricot Jam.