Sundried tomato and chicken bake

Sundried tomato and chicken bake

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The delicious Italian flavours combined with a KNORR Chicken Stock Pot will penetrate the flesh of the chicken, giving a wonderful, juicy chicken bake!

  • Recipe serves1-4
  • Preparation time25 minutes
  • Cooking time55 minutes


  • 15 ml sunflower oil
  • 1 onion, sliced
  • 1 clove crushed garlic
  • 1 punnet button mushrooms, sliced
  • ⅓ cup sundried tomatoes in oil, drained and chopped
  • 7.5 ml Robertsons Italian Herbs
  • 1 KNORR Chicken Stock Pot
  • 250 ml water
  • ½ bunch spinach, cleaned and roughly chopped
  • 4 skinless chicken fillets
  • Grated Parmesan cheese, to serve


  • Preheat oven to 180°C.
  • Heat oil in a pan and sauté the onion and garlic until tender.
  • Add the button mushrooms and fry until soft then stir in the sundried tomatoes and Italian Herbs.
  • Add the KNORR Chicken Stock Pot and water and bring to the boil.
  • Reduce the heat then add the chopped spinach and simmer for 5 minutes.
  • In the meantime place the chicken fillets into an oven proof casserole dish.
  • Pour the sundried tomato sauce over the chicken, cover with tin foil and bake in a preheated oven for 20 minutes.
  • Remove the foil and allow to bake for a further 15 minutes.
  • Sprinkle some grated Parmesan cheese over the dish and serve with mashed potato or steamed bay potatoes.
  • Tip – for a richer flavour stir a little cream into the sauce before pouring it over the chicken breasts.