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Chicken and Pimento Casserole

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  Vegetable oil 2 Tablespoon
  Boneless chicken breast fillet 4 , cut into strips
  Turnip 1 , cut into strips
  Onions 2 , chopped
  Canned pimentos 14 Ounce, drained and cut into strips (440 Gram)
  Dry white wine 8 Fluid Ounce (1 Cup, 250 Milliliter)
  Canned tomatoes 14 Ounce, mashed (Undrained, 440 Gram)
  Chopped fresh basil 3 Tablespoon

1. Heat oil in a large frying pan and cook chicken, stirring, over a medium heat for 2-3 minutes (a) or until chicken just changes color. Remove chicken from pan and set aside.
2. Add turnip, onions and pimentos to frying pan and cook for 3-4 minutes. Stir in wine (b) and tomatoes and bring to the boil, stirring, over a medium heat, then reduce heat and simmer, uncovered, for 10 minutes or until turnip is tender. Return chicken to pan and cook for 3-4 minutes longer (c) or until chicken is cooked. Stir in basil and serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 397 Calories from Fat 92

% Daily Value*

Total Fat 10 g16%

Saturated Fat 1.7 g8.3%

Trans Fat 0 g

Cholesterol 99.8 mg33.3%

Sodium 283.3 mg11.8%

Total Carbohydrates 22 g7.5%

Dietary Fiber 5.7 g22.7%

Sugars 7.4 g

Protein 44 g87.7%

Vitamin A 79.2% Vitamin C 181.6%

Calcium 10.9% Iron 27.5%

*Based on a 2000 Calorie diet

Chicken And Pimento Casserole Recipe