Serves 2
Ingredients
1 Onion, finely sliced (s)
1 Knorr dark beef stockpot
1 Tomato, thinly sliced (s)
1 Lettuce leaf, cut into 4 (s)
2 Chicken breasts, butterflied (p)
3 Maris piper potatoes cut into wedges
60g Cheddar (2 Hea/2= 1Hea per person)
250g Lean beef mince (p)
Method
Pre-heat the oven to 180C.
Cut each Chicken breast horizontally, open up (butterflied), cover with Clingfilm then using a rolling pin, tap the chicken to an even thickness, in a small pan cook each breast until browned, turn over & repeat, remove & keep warm.
Cut the potatoes into wedges & place in water, bring to the boil, cook for 5 mins, drain, then place on a tray in a single layer, spray with frylight, add seasoning of your choice. Cook for 20-25 mins.
In a frying pan, cook the onion until soft, add mince & brown, add the stockpot & mix, cook for 20-25 mins.
Plate up with the chicken on the bottom, add the lettuce leaf, and mince on top of the chicken, the tomato on top of that.
Sprinkle the cheese over the mince then put under a hot grill until the cheese melts, add the wedges.
