20130825 Martha Stewart's Chicken Curry

I tweaked Martha's recipe a bit by using regular curry powder (couldn't find Jamaican curry powder), using more peas, using more coconut milk instead of adding water, and cooking it in a slow cooker. A very fragrant and soft chicken dish!

Ingredients 

3 chicken legs, each cut into two pieces

3tbsp curry powder

1tsp ground cumin

2 small onions, chopped

1 garlic clove, crushed

4 small carrots, thinly sliced

300g frozen peas

450ml coconut milk

Olive oil

Salt and pepper

Methods

1. In a pan, heat olive oil and brown chicken for about 5 minutes on each side. Put chicken into the slow cooker. 

2. Brown onion in the pan for about 5 minutes. Add carrots and spices, and cook for about 5 minutes. Pour them into the slow cooker. 

3. Add the frozen peas and coconut milk into the slower cooker. Pour coconut milk all over the dish, and cook on low heat for about 6 hours. 

4. Serve with white basmati rice. 

20130824 Paprika chicken

Ingredients

4 boneless chicken breasts, cut into strips

2tbsp paprika

Salt and freshly grounded black pepper

6 Tasty Tom tomatoes, diced

Olive oil

125ml sour cream

2cups steamed cauliflower

Methods

1. In a bowl, marinate the chicken with paprika and salt and pepper.

2. Heat the olive oil in a pan and brown the chicken for about 5 minutes. Remove chicken to a plate. 

3. Add the onion and brown for about 5 minutes. Add the tomatoes and 3/4 cup of water, and simmer for about 15 minutes. 

4. Return the chicken to the pan and simmer for another 10-15 minutes. Stir in sour cream and heat through. 

5. Stir in the freshly steamed cauliflower (if cauliflowers are cold, heat through), and serve with white rice.

20120824 Pan-fried Chicken Wings

When my mom was here, she made pan fried chicken wings a couple of times and my hubby was hooked. My mom makes the best pan fried chicken wings - they are crispy on the outside and juicy in the inside. So when I asked her for the secret recipe, she simply said "Patience". Huh? I didn't understand what she meant until now. My first batch of chicken wings was a bit burned as I was tired of flipping the wings and decided to turn the heat up to speed up the process - big mistake! So I threw in an extra dose of patience for my second and third batches, and they were simply brilliant. It is a great way of meditation as you can simply let your mind wander while flipping the chicken wings.

INGREDIENTS
900g chicken wings, drained and wiped dry
1 tbsp dried thyme, bruised
salt
freshly grounded black pepper
olive oil

METHOD
1. Marinate the chicken wings with thyme and salt and pepper for at least an hour.
2. Heat some olive oil in a non stick pan and fry the chicken wings in batches over medium high heat. Cook the chicken wings for about 15 minutes, and remember to turn them every 2-3 minutes. Sprinkle some salt over the wings halfway through for extra crispness.

20120805 Chicken Enchiladas

Enchiladas are easy to make and very yummy, so they are perfect for weekend dinner. I usually made this with chicken and onions only, but as I have a red bell pepper sitting quietly in the fridge, I thought I would add it to the dish too. Who knows, it actually gives the enchiladas more flavor and texture - thumbs up!

INGREDIENTS
2 cups cooked and shredded chicken
1 onion, finely chopped
2 garlic cloves, minced
1 red bell pepper, finely chopped
1 cup, freshly chopped coriander leaves
8 soft tortilla wraps
1 cup creme fraiche
1 cup taco sauce
grated cheese
olive oil
salt and freshly grounded black pepper

METHOD
1. Heat the oven to 175 degree C.
2. In a bowl, mix the creme fraiche and taco sauce together. Spread 1/3 of the cream and taco sauce mixture in a baking dish.
3. Heat some olive oil in a pan and fry the garlic and onion until fragrant. Add the chicken and pepper and cook until pepper turns soft. Lastly add coriander leaves and mix well. Remove pan from heat.
4. Spoon the chicken mixture into a tortilla, top with 1 tbsp of cheese, roll up. Place the enchilada seem side down into the baking dish. Repeat and make 8 enchiladas.
5. Pour the remaining cream and taco sauce over the enchiladas. Cover the dish with foil and cook in the oven for 20 minutes.
6. Generously sprinkle cheese over the enchiladas and cook in the oven (uncovered) for a furtther 10 minutes, or until the cheese turns nice and golden.

20120218 Tandoori-style chicken with buttered rice

(SOURCE: BBC GoodFood - Brian Turner's Tandoori-style chicken with buttered rice)

It has been a challenge to find the time (and energy) to try out new recipes since Olivia was born. My husband has been helping out loads and cooking simple meals. As we are getting more used to Olivia's needs and are learning to be flexible with our dinner time, I decided to cook something simple today. I prepared the ingredients during one of Olivia's afternoon naps, and then cooked the meal immediately after her feeding at 6pm. It was a miracle that our dinner was not interrupted. And of course, once we finished dinner, Olivia immediately asked for hugs - so our dessert had to wait. I can't wait till Olivia has developed more of a routine so we can better plan our meals around it. People say such a routine will be developed by the time babies are 6 weeks old...just 3 more weeks to go, fingers crossed!

INGREDIENTS
4 rounded tbsp Greek yoghurt
2 tsp tomato puree
3 garlic cloves, crushed
4 cardamom pods, lightly crushed
1 tsp ground ginger
3 tsp medium curry powder
500g chicken fillets, cut into large cubes
2 tsp sunflower oil
For the buttered rice -
25g butter
1 small onion, finely chopped
250g leftover cooked basmati rice
4 tbsp hot chicken stock
salt and freshly ground black pepper

METHOD
1. Heat the oven to 180 degree C. In a bowl, mix the first 7 ingredients together and stir until the chicken is coated.
2. Heat the oil in a frying pan and quickly saute the chicken for 1 minute to seal. Cook the chicken on the top shelf of the oven for 8 to 10 minutes until tender and lightly charred.
3. Meanwhile, make the buttered rice. Melt half the butter in a pan and saute the onion over a high heat until soft. Add the rice and allow to just warm through, and then sprinkle over the stock. Season.
4. Grease four ramekins with the rest of the butter. Divide the rice between them and arrange on a baking sheet, then cover each one tightly with foil. Place on the second shelf in the oven and cook for another 3 to 5 minutes until all the stock has been absorbed.
5. Serve the buttered rice with the chicken.

20120125 Butter Chicken, v3

(SOURCE: TastyKitchen - Butter Chicken)

I craved something rich and flavorful, so decided to make butter chicken again. As my last attempt to modify the butter chicken recipe was a success, I decided to tweak the recipe a little more again to give the chicken more flavor and a little bit of a kick. Oh the butter chicken had such an intense flavor and it was just so good!

INGREDIENTS
500g boneless chicken, cubed
6 garlic cloves, minced
2 tbsp tandoori masala spices
1 tsp salt
a dash of chilli powder
2 small onions, diced
30g butter
300g passata
300g chopped tomatoes (canned)
2 tsp dried coriander leaves
250ml cream, at room temperature

METHOD
1. Combine the first 5 ingredients and marinate for at least 2 hours.
2. Heat the butter in a pan and saute the onions until soft. Add the marinated chicken and cook for 10 minutes. Add the passata, chopped tomatoes, and dried coriander. Simmer for 20 to 30 minutes with the lid on. Lastly, add the cream just before serving.

20120124 Sesame Oil Chicken

(SOURCE: RasaMalaysia.com - Seasame Oil Chicken)

I loved how the entire kitchen was filled with the aroma of sesame oil when I heated the oil in the wok, so I expected a very intense and flavorful dish. But unfortunately, I didn't smell or taste any sesame oil in the chicken - how disappointing! I wonder if it was because the sesame oil I used was not good enough, as the original recipe recommended a "toasted/dark sesame oil" which has a more intense flavor. Next time I will look for the toasted sesame oil at the Chinese supermarket and give this dish another go.

INGREDIENTS
500g little chicken drumsticks
2-inch piece of root ginger, cut into thin strips
1.5 tbsp soy sauce
1/2 tbsp oyster sauce
1 tbsp dry sherry
2 tbsp sesame oil
1/2 cup water
3 dashes white pepper

METHOD
1. Heat the sesame oil in a wok over high heat. Add the ginger and stir fry until fragrant. Add the chicken and fry a little before adding the soy sauce, oyster sauce, sherry, and white pepper. Continue to stir-fry until the chicken is about 70% cooked.
2. Add water and do a few quick stirs. Cover the wok with a lid and turn the heat to medium to low heat, and let the chicken cook until the sauce thickens and the meat becomes tender. This should take about 10 to 15 minutes. Add more water if the sauce dries up. .

20120117 Sookhe Masale ka Murg (Dry Masala Chicken)

(SOURCE: Indian Cookbook by Pushpesh Pant - Sookhe Masale ka Murg)

I chose this recipe as it requires only a handful of ingredients, and it has an interesting way to cook the chicken - you have to parboil the chicken before frying. This article explained that parboiling chicken before frying will help to reduce the amount of oil used for frying and to cook the chicken faster. The original recipe still used 1 cup of ghee to fry the chicken, so I am not sure the author chose to parboil the chicken to use less oil for frying...But anyways, I have modified the recipe quite a bit by reducing the amount of chilli powder and oil used. The little drumsticks were finger-licking and super garlicky! I think they will be great for barbecue too. So next time I will just parboil the chicken and then pop them onto the barbecue for about 5 to 10 minutes.

INGREDIENTS
1/4 tsp chilli powder
2 tsp ground coriander
1 tsp turmeric powder
6 garlic cloves, crushed
6 black peppercorns, crushed
600g little chicken drumsticks
1 tbsp olive oil
salt

METHOD
1. Marinate the chicken with the first 5 ingredients, then set aside in the refrigerator for at least 2 hours.
2. Pour 1 cup of water into a large heavy-based pan and add 1 tsp of salt. Add the marinated chicken and bring to the boil, then reduce the heat and simmer for 15 to 20 minutes, or until the water has evaporated and the chicken is cooked through. Remove the drumsticks from the water and place them on a kitchen tissue to dry a bit.
3. Heat the oil in another pan over low heat, add the chicken and fry for 10 minutes, or until golden brown.

20120115 Thyme Chicken Legs

I wanted to make roasted chicken but was not really up for the carving bit, so I got some chicken legs instead. I was debating at the supermarket whether to make roasted chicken legs with rosemary or thyme. Then the problem solved itself as there was no fresh rosemary, so thyme it is! From experience, I know that thyme and lemon are always great with chicken. To give the chicken a little kick, I added some crushed garlic and cayenne pepper too as an experiment - who knows, it was really good! The chicken legs were so flavorful and juicy, so I simply served them with some steamed carrots and cauliflowers - I tossed the steamed vegetables in the meat juice, and then sprinkle them with some freshly grounded four seasons pepper.

INGREDIENTS
4 chicken legs
2 garlic cloves, crushed
2 tbsp fresh thyme leaves, plus several sprigs of thyme
juice of 1/2 a lemon
1 tbsp olive oil
salt and freshly grounded black pepper
some cayenne pepper

METHOD
1. In a small bowl, mix together the garlic, thyme leaves, lemon juice, olive oil, and some salt and pepper. Set aside.
2. Pat dry the chicken legs and slit them. Rub the thyme mixture into the chicken - be sure to rub some herbs into the slits. Let them marinate for at least an hour.
3. Heat the oven to 200 degree C.
4. Throw the sprigs of thyme into the casserole dish, and then lay the chicken legs on them. Sprinkle the chicken legs with some cayenne pepper. Bake in the oven for about 50 to 60 minutes, or until golden brown.

20111103 Chicken with Tomatoes and Courgettes

(SOURCE: Simple Daily Recipes - Chicken with Tomatoes and Zucchini)

This was a refreshing dish. Next time I may add some roughly chopped fresh basil leaves to the tomato sauce to give it more fragrant. There was plenty of sauce, so we simply used some fresh ciabatta bread to soak up all the sauce and clean our plate.

INGREDIENTS
For the tomato sauce -
800g can whole tomatoes
1/2 small yellow onion, diced
1/4 large red bell pepper, diced
2 tbsp olive oil
2 large garlic cloves, minced
1 tsp dried basil
1 tsp dried parsley
1/2 tsp dried oregano
For the veggie and chicken-
1 large courgette, sliced lengthwise, 1/2 inch slices
remaining 3/4 bell pepper, cut into 1/2 inch slices
grated cheese
olive oil
salt & freshly ground black pepper
2 chicken breasts, cut into 8 evenly sized strips
slices of bacon

METHOD
1. To make the tomato sauce. Heat olive oil in a medium pan over medium heat, and cook the onion and bell pepper until soften. Add garlic and cook until fragrant. Add the tomatoes and dried spices, and bring to a boil. Cover with lid and reduce heat to a simmer. Cook for 20 minutes, stirring occasionally.
2. While the sauce is simmering, prepare the vegetables and chicken. Spray a casserole dish with cooking spray. Heat the oven to 220 degree C.
3. Toss the courgette and bell pepper slices with a little olive oil, and then spread evenly in the dish. Season with salt and pepper, and cover them with a layer of grated cheese.
4. Lay the chicken strips across the courgette, then lay a piece of bacon over each chicken strip. Bake for 20 minutes.
5. The sauce should be done when the casserole is baking in the oven. Remove the sauce from the heat, and then puree the sauce with an immersion blender until smooth.
6. Pour sauce all over the casserole, covering everything. Then bake in the oven for another 20 minutes.

20111029 Baked Parmesan Garlic Little Chicken Drumsticks

These were good...finger-licking good! They were so simple to make but so tasty. I served them with some brocoli and baked potatoes. But they would be great finger food to serve at a party too.

(SOURCE: Steamy Kitchen - Baked Parmesan Garlic Chicken Wings)

INGREDIENTS
1tsp dried oregano
1tsp dried rosemary
1/2tsp ground cumin
1/2tsp sea salt
freshly ground black pepper
1kg little chicken drumsticks
3tbsp extra virgin olive oil
2tbsp minced fresh basil
2 garlic cloves, finely minced
1/4cup grated parmesan cheese

METHOD
1. Heat the oven to 220C. Slightly bruise the dried herbs. Season the little drumsticks with the dried herbs, cumin, and salt and pepper.
2. Bake the chicken drumsticks for 20 to 30 minutes, or until the drumsticks turn golden brown. While the drumsticks are baking, mix together the oil, basil, garlic, parmesan cheese, and salt in a small bowl.
3. When the drumsticks are cooked through, toss them with the garlic/cheese mixture sauce.

201111017 Chicken Drumsticks with paprika potatoes

(SOURCE: GoodFood 101 One-pot dishes)

The recipe called for a roasting tin with a rack, so the potatoes can be cooked on the roasting tin while the chicken drumsticks are roasting nicely on the rack above the potatoes - this way the potatoes would have absorbed the juice from the chicken, and the chicken would have been more crispy. As I don't have such a roasting tin, I had to improvise - and the result was not bad. (By the way, apologies for the photo. It looked alright on my computer but refused to turn upon uploading...after several attempts to fix this, I gave up!)

INGREDIENTS
10 chicken drumsticks
2 lemons
2 tbsp dried tarragon
2 tbsp olive oil
500g small new potatoes, scrubbed and halved
1-2 tsp paprika

METHOD
1. Heat the oven to 220 degree C. Slash each drumstick 2-3 times.
2. Finely grate the zest from 1 lemon and squeeze the juice from both. Mix in a shallow dish with the tarragon, 1 tbsp of oil and some salt and pepper. Add the chicken and turn to coat in the marinade.
3. Spread the potatoes over a roasting tin. Toss in the remaining oil and sprinkle with paprika. Cook in the oven for 15 minutes.
4. Lay the chicken drumsticks on another roasting tin. Place the tin with potatoes to the bottom rack of the oven, and the tin with chicken drumsticks in the middle rack. Roast for 40 minutes until the chicken is well browned. (check on the potatoes halfway, and cover them with foil if they get too dry)

20110905 Chicken Wings with Onions and Tomatoes

We went grocery shopping at another supermarket last weekend, and guess what we found - chicken wings! I know it sounds silly to get excited about finding chicken wings, but you have no idea how many butchers and supermarkets I have been to to look for them. So I have made a stew with this recipe again, and added a dash of paprika powder and simmered for 2 hours instead. The chicken wings were so tender and the meat fell off the bone upon touch - exactly how I wanted it. I think I have made enough to feed 6 people, so now I have leftover for my lunch tomorrow and dinner for 2 on another evening!

20110831 Chicken Biryani Pilau

(SOURCE: BBC Good Food - Chicken Biryani Pilau)

It was a week when I wanted to have decent meals every evening, but did not have the time to cook anything after work because of the usual 2-hour commute from work. So on the day I worked from home, I went grocery shopping and cooked up a storm in the evening. I made several one-pot dishes, so I simply had to reheat them (or microwave them if I feel really lazy) after work. As I have been craving warm food for lunch these days, I made huge one-pot dishes so there was always enough leftover for my lunch.

INGREDIENTS
2 tbsp olive oil
10 chicken drumsticks (poked all over with a fork to let the curry flavor in)
1 onion, finely sliced
2 tbsp curry powder
350g basmati rice
700ml chicken stock
250g frozen peas

METHOD
1. Heat the oven to 180 degree C.
2. Fry the chicken over high heat in a casserole, then lower the heat to medum and cook onions for 5 minutes. Sprinkle over curry powder, stir in rice, and pour over the stock. Bring the dish to a boil, then cover the pan and bake the dish in the oven for 30 minutes.
3. Remove the dish from the oven. Stir in peas, leave the rice to stand for about 5 minutes with the lid on. Then serve.

20110823 Chicken and Rice Casserole

I remember reading a recipe about chicken and rice casserole before, and was too lazy to look it up on the internet. So I simply gave this a go without knowing if I got the ingredients right - daredevil me in the kitchen! As my husband was home late, I left the dish in the oven for a little too long, so the chicken was a bit dry. Other than that, it was okay so I was pleased.

INGREDIENTS
700g chicken, cubed
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
225g mushroom, sliced
1/4 cup white wine
1 1/3 cups chicken stock
1/2 cup sour cream
1/4 cup cream
1 cup raw rice
1tsp thyme
1tsp basil
1tsp Italian dried herbs
1/2tsp paprika

METHOD
1. Heat the oven to 190 degree C.
2. Season the chicken with salt and pepper, then brown them in a pan over high heat. Remove to a plate. Lower the heat to medium, and cook onions and garlic until the onions are soft. Remove to a plate. Add mushroom and dry saute them to release some moisture. Remove to a plate.
3. Deglaze the pan with the white wine, and heat to reduce to about 1 tbsp. Add stock and bring it to a boil. Remove the pan from heat, then add cream, sour cream, and dried herbs.
4. In a casserole dish, mix together rice, onions, mushroom, and sauce. Then lay the chicken over the top in a single layer. Cover the dish and bake for about 45 minutes in the oven. If the dish is still a bit watery, uncover the dish and cook in the oven for a few more minutes.

20110820 Chicken Cacciatora

(SOURCE: Delia's Complete How to Cook by Delia Smith)

To be honest, I was a little disappointed at this dish as the chicken tasted a little bland - just a tomato-y dish. I guess it was my fault that I didn't use freshy rosemary leaves, which could have made a huge different. Also, I was too lady to chicken a whole chicken into 8 pieces, and used chicken drumsticks instead. The chicken drumsticks might not have soaked up the sauce as well, so I should have poked them all over with a fork.

INGREDIENTS
1kg chicken drumsticks
1 tbsp olive oil
2 medium-large onions, thickly sliced
700g ripe red tomatoes, skinned and chopped
2 garlic cloves, crushed
1 tbsp tomato puree
1 tbsp dried rosemary, bruised
1 bay leaf
275ml dry white wine
1 tbsp white wine vinegar
salt and freshly milled black pepper

METHOD
1. Season chicken with salt and pepper. Heat oil in the casserole over a high heat and brown chicken in batches. Remove them to a plate.
2. Lower the heat to medium and cook onions for 8-10 minutes, until they are softened and nicely browned at the edges. Add garlic and cook until fragrant. Then add the tomatoes, tomato puree, rosemary, bay leaf, white wine, and white wine vinegar. Season and bring to the boil, then let it bubble and reduce to about half its original volumne (which will take about 20 minutes).
3. Add the chicken into the casserole and stir them around, then put the lid on and allow to simmer gently for 60 minutes.

20110817 Creamy Chicken

(SOURCE: SimpleDailyRecipes.com - Creamy Herb Chicken)

The original recipe mentioned that the cooking process could be speeded up by baking the dish for 1.5 to 2 hours in an oven of 160 degree C. But I thought cooking the dish slowly may make the chicken more tender so I opted for the time consuming version. I am telling you, the wait is worth it! Too bad I couldn't find fresh oregano, or the dish would be even more herby!

INGREDIENTS
1kg chicken legs, each cut into two
2tbsp butter
1 cup sliced mushrooms
1/4 cup finely chopped onion
2 tbsp flour
1 cup warm milk
1/2 tsp lemon zest
1 tbsp fresh lemon juice
1tsp fresh basil, finely chopped
1/2tsp dried oregano
salt and freshly ground black pepper

METHOD
1. Heat the oven to 120 degree C. Place chicken pieces in a buttered casserole dish.
2. Heat a medium saucepan over medium heat, melt butter and cook mushrooms and onions for about 5 minutes. Stir in flour, add in warm milk, and continue stirring until the flour and milk make a smooth sauce. Remove from heat. Stir in lemon zest, lemon juice, herbs. Season with salt and pepper. Pour sauce over chicken.
3. Bake uncovered for 2.5 to 3 hours. Serve chicken over a bed of rice with cream sauce on top.

20110814 Chicken Stew with Onions and Tomatoes

I wanted to make a chicken stew with chicken wings, but unfortunately couldn't find chicken wings anywhere - can you believe that?! So I went for little chicken drumsticks instead. I cooked the dish for a very long time as I wanted the chicken to be so soft that the meat would easily fall off the bones upon touch. I served this with some plain potatoes, so we could mash the potatoes with our forks and mix them with the yummy sauce. But I think this dish would go well with some fresh, warm bread too. Next time I may add a teaspoon of paprika powder or chilli powder to give this dish a richer flavor.

INGREDIENTS
1kg little chicken drumsticks
750g onions, sliced
800g can of whole tomatoes, peeled
1 fat garlic clove, crushed
60ml white wine
salt and freshly ground black pepper

METHOD
1. Heat a Dutch oven over high heat. Brown the chicken drumsticks and then remove from pan. Throw the onions and garlic into the pan, and fry until they are lightly browned. Add the tomatoe and white wine, and season with salt and pepper.
2. Bring to a simmer, then put the lid on and cook over low heat for about 70 to 90 minutes.
3. Remove the lid and cook over medium heat for about 10 minutes. Serve with plain potatoes and steamed vegetables.

20110524 Pesto Pasta Salad with Grilled Chicken

This simple pasta salad is perfect for this busy and warm week. If I had had more time, I would have used home-made pesto instead so I could season it accordingly to my taste.

INGREDIENTS
250g pasta, cooked and drained
350g grilled chicken breasts, cut into small pieces*
1/3 cup ready-made basil pesto

1/3 cup canned sweet corns, drained

80g rocket leaves, roughtly chopped

handful of cherry tomatoes, quartered

12 mini mozzarella balls

extra virgin olive oil

salt

freshly ground 4-season pepper

parmesan cheese

METHOD
1. In a small bowl, make the ready-made pesto thinner with some extra virgin olive oil. Set aside.
2. In a large salad bowl, mix the cooked pasta, sweet corns, rocket leaves, tomatoes, mozzarella balls, and chicken together. Spoon the pesto sauce over and mix well. Season with salt and pepper. Sprinkle with some parmesan cheese and serve.

How to make grilled chicken?
Marinate the chicken breasts with 1 crushed garlic clove, and salt and freshly ground black pepper. Grill for 3 to 5 minutes per side.

20110523 Pizza Chicken Melts

(SOURCE: GoodFood 101 One-pot dishes - Pizza Chicken Melts)

I had a very relaxing day cleaning the house, taking a walk, and working the crosstrainer! I had to make dinner for today and the next two days ahead, so I have decided to make something simple tonight to maintain my zen-like calm! So I made this yummy chicken and served it with a simple green salad and mashed potatoes.

INGREDIENTS
2 chicken breasts
1 tbsp olive oil
50-100g grated cheese
4 cherry tomatoes, quartered
2 tsp pesto sauce
salt and pepper

METHOD
1. Preheat the grill to high. Place the chicken between 2 pastic wrap sheets and beat firmly with a rolling pin to flatten. Season with salt and pepper. Heat the oil in a non-stick frying pan, add the chicken and cooking for 2 minutes on each side until golden.
2. While the chicken cooks, mix the cheese and tomatoes together. Transfer the chicken from the pan to an oven dish, spread each breast with a teaspoon of peston, then pile the cheese and tomatoes on top.
3. Put under the hot grill, until the cheese has melted.