This dish is perfect for a mid week wonder as it was very easy to make and for a recipe with very few ingredients the flavour was amazing. The sauce, even though made from soup, was creamy and enveloped the flavours of the vegetables and the thyme while the chicken remained tender and juicy.
(recipe adapted from Taste.com)
ProPoints per serve: 11
750 grams (8) chicken thigh cutlets, skin removed
freshly ground black pepper
1 red capsicum, diced
1 green capsicum, diced
250 gram button mushrooms, sliced
125 grams Weight Watchers bacon, roughly chopped
420 gram can cream of mushroom soup
1/3 cup light thickened cream
2 tablespoons fresh thyme leaves, roughly chopped
Preheat oven to 200 degrees Celsius.
Place chicken into an 8-cup capacity oven proof dish in a single layer. Season with salt and pepper. Place capsicum on chicken.
Cover a large frying pan with cooking spray and heat over medium heat until sizzling. Add mushrooms and bacon. Cook, stirring, for 3 to 4 minutes or until tender. Add soup and cream. Stir until well combined. Bring to the boil. Remove from heat. Stir in thyme. Pour over chicken.
Bake, uncovered, for 30 minutes or until cooked through.
(Click here for a printable version of this recipe)