Directions:
- Peel and chop the onions and purée with the walnuts and garlic in a food processor.
- Cut the peppers into chunks and the chillis into thin strips.
- Peel the tomato by immersing in boiling water for a few minutes and then roughly chop into pieces.
- Fry the chicken breasts in oil, in a large frying pan, for about 5 minutes on each side, until golden brown.
- Remove from the pan and season with salt and cayenne pepper.
- Put the tomato, peppers, onion purée and chillis into the pan and pour in the chicken stock.
- Bring to the boil and season with chilli sauce, white wine vinegar, salt and cayenne.
- Reduce the heat and put the chicken on the top, cover with a lid and simmer for 20 minutes.
- Grate the cheese and sprinkle over the chicken breasts, add the lid again and turn off the heat, leave for 5 minutes until the cheese is melted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 325.16 Kcal (1361 kJ) | ||
| Calories from fat | 204.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.73g | 35% | |
|---|---|---|---|
| Cholesterol | 30.73mg | 10% | |
| Sodium | 344.07mg | 14% | |
| Potassium | 450.82mg | 10% | |
| Total Carbs | 16.59g | 6% | |
| Sugars | 6.08g | 24% | |
| Dietary Fiber | 4.04g | 16% | |
| Protein | 16.2g | 32% | |
| Vitamin C | 67mg | 112% | |
| Iron | 1mg | 6% | |
| Calcium | 192.3mg | 19% | |
| Amount Per 100 g | |||
| Calories | 128.15 Kcal (537 kJ) | ||
| Calories from fat | 80.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.96g | 35% | |
|---|---|---|---|
| Cholesterol | 12.11mg | 10% | |
| Sodium | 135.6mg | 14% | |
| Potassium | 177.67mg | 10% | |
| Total Carbs | 6.54g | 6% | |
| Sugars | 2.4g | 24% | |
| Dietary Fiber | 1.59g | 16% | |
| Protein | 6.38g | 32% | |
| Vitamin C | 26.4mg | 112% | |
| Iron | 0.4mg | 6% | |
| Calcium | 75.8mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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