|220g||Chicken||106 Cals/100g||1.1g Fat/100g|
|10g||Plain Flour||334 Cals/100g||1.3g Fat/100g|
|1/2 bunch||Salad Onions||36 Cals/100g||0.1g Fat/100g|
|75g||Apricots (ready to eat, dried)||165 Cals/100g||0.6g Fat/100g|
|150ml||Semi-Skimmed Milk||49 Cals/100g||1.7g Fat/100g|
|50g||Cheddar Cheese||410 Cals/100g||34.4g Fat/100g|
|20g||Breadcrumbs||220 Cals/100g||2.9g Fat/100g|
|1 tbsp (15ml)||Olive Oil||823 Cals/100g||0.4g Fat/100g|
|Baby Carrots||22 Cals/100g||0.1g Fat/100g|
|Sugar Snap Peas||26 Cals/100g||91.4g Fat/100g|
Slice Chicken into strips.
Chop Salad Onions, Apricots, Parsley.
Grate Cheese, Breadcrumbs.
Preheat oven to 190C.
Put on water for vegetables.
Heat Olive Oil and Garlic in a saucepan. Add Turkey/Chicken. Sprinkle in Flour and add Salt & Pepper. Cook for 2/3 minutes until sealed.
Stir in Salad Onions, Apricots, Milk. Cook for further 2/3 minutes until thickened.
Stir in 3/4 of Cheese. Pour into ovenproof dish.
Mix together Breadcrumbs, Parsley and remaining Cheese. Sprinkle over top.
Cook in oven for 15 minutes.
|Bake||845 Cals total||37.1g Fat total|
|Baby Carrots||22 Cals/100g||0.4g Fat/100g|
|Sugar Snap Peas||26 Cals/100g||0.1g Fat/100g|