Calorie count

Approx 450 calories per serving

Kit you’ll need

150g boneless, skinless chicken breast
½ small onion, peeled and chopped
10g cornflour
¼ stock cube
1 slice of bread from a thick sliced loaf

Saucepan
Knife
Spoon
Fork
Jug
Blender or food processor
Small oven proof dish

Step by step instructions

- Set the oven to Gas 6, 180 deg C
- Cut the chicken breast into bite sized chunks
- Place the chicken in the saucepan with 2 tablespoons of water and cook over a low heat, with stirring, for 3 to 4 mins until the chicken loses its pink colour
- Add the chopped onion to the chicken and continue to cook with stirring for 3-4 mins until the onion is softened
- Place 150ml of water in the measuring jug. Add the cornflour and crumbled stock cube to the water, stirring well with the fork to mix
- Add the cornflour mixture to the chicken and onion in the saucepan
- Cook over a low heat with stirring until the cornflour mixture boils and thickens
- Continue to cook for 2-3 mins until the chicken is cooked through, and then tip the chicken mixture into the oven proof dish
- Whizz the bread to crumbs in the blender food processor
- Sprinkle the crumbs over the chicken mixture, then place in the oven and bake for 15 to 20 mins until the topping is golden

Points for style

Use 50g of mushrooms or sweetcorn in place of the onion and any of your favourite spices – I used a teaspoon of roasted mustard seeds.

You can substitute a can of drained flaked tinned tuna or salmon for the chicken. To serve two people, simply double the quantities and use a larger dish.