Читать книгу The Batch Lady - Suzanne Mulholland - Страница 34
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This tasty recipe requires no cooking on the day that you assemble it for the freezer. It can then simply be defrosted and popped in the oven on the day that you want to serve it. What could be simpler?
PREP: 5 MINUTES
COOK: 25 MINUTES
SERVES 4
4 skinless, boneless chicken breasts, cut into 5mm (¼in) slices
1 × 30g pack taco or fajita seasoning
1 × 300gjar tomato salsa
2 cups (280g) frozen sweetcorn
1 × 400g can chopped tomatoes, drained through a sieve
1 cup (175g) frozen, sliced peppers (optional)
1 cup (90g) grated cheddar cheese
3 handfuls tortilla chips, crushed
TO COOK: Put the chicken in the base of a large baking dish, scatter over the taco or fajita seasoning and give the mixture a stir to coat the chicken in the spices. Add the salsa, sweetcorn, chopped tomatoes and peppers to the dish and stir again to combine. Scatter over the cheese, followed by the crushed tortilla chips. Bake in an oven preheated to 200°C/400°F/gas mark 6 for 25 minutes, until the chicken is cooked through and the cheese topping is golden and bubbling.
TO FREEZE: Put the chicken in a large, labelled freezer bag and scatter over the taco or fajita seasoning, rubbing the sides of the bag to coat the chicken in the spices. Add the salsa, sweetcorn, chopped tomatoes and peppers to the bag and give everything a shake to combine. Freeze flat for up to 3 months.
TO COOK FROM FROZEN: Remove the bag from the freezer and allow to defrost fully in the fridge. Once defrosted, tip the mixture into a large baking dish, scatter over the cheese and crushed tortillas and cook as described in the To Cook section, above.
