Meat

Chicken and Boston Beans

cook 10 mins
Ingredients
  • 1 tablespoon olove oil
  • 2 chicken breasts, each about 150 g (5 oz), thinly sliced
  • 1 onion, thinly sliced
  • 1 tablespoon black treacle
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon soft dark brown sugar
  • 400 g (13 oz) can chopped tomatoes
  • 400 g (13 oz) can baked beans
  • 3 tablespoons chopped parsley
  • pepper
  • wholemeal toast, to serve
Directions
  • Heat the oil in a medium-sized, heavy-based saucepan and cook the chicken and onion over a moderate heat for 3–4 minutes.
  • Add the treacle, mustard, sugar and tomatoes, bring to the boil and simmer for 2 minutes before adding the beans, then stir in the parsley and heat through for 1 minute.
  • Spoon the mixture on to 4 warm thick slices of wholemeal toast, season with pepper and serve immediately.
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