How to make it

  • In a small bowl, combine the cornflour, marjoram, dried parsley, dried basil, oregano, and dried thyme (or just use 5 tsps. ready-made dried herb mix of choice, instead of the individual dried herbs).
  • Add the ginger powder, garlic powder, mild paprika, onion powder, cayenne pepper, nutritional yeast (if using), salt and pepper, and mix all together well.
  • Add the oil. Stir well together to form a rough paste. See Photo
  • Add the tomatoes and stock, and stir well to form a good quantity of sauce. Pour into a large bowl or a Ziploc bag, (I used the roasting bag I'd intended to use. See Photo
  • Put in the chicken breast fillets. Use the bag to 'massage' the sauce around the flesh. You can put a few shallow cuts in the meat if you like, but I didn't. Let sit for about 1 hour.
  • Preheat oven to Gas Mark 4/350°F. Adjust oven rack so that the chicken is dead centre of the oven.
  • Pour everything into a baking dish just large enough to hold all four chicken fillets side by side, not overlapping See Photo. Put in the oven and cook for 12½ minutes. Take the chicken out, and using tongs, turn the chicken fillets over, switch the places of the chicken pieces, and turn the dish 180°. This is to ensure they all warm up evenly at the start. Put back in for another 12½ minutes. Take out again, turn the fillets back over, and stir the sauce, basting the chicken with it. Test temperature with thermometer. (At this point I didn't think it was cooking fast enough so I turned the oven up to Gas Mark 5/375°F and gave it another 25 minutes). Test again with a thermometer, or just cut one open at the thickest bit to check the done-ness.
  • Note: Because of my disorganization, by the time I started cooking, the chicken was at room temperature (18°C-64°F) - it had been out of the fridge for 2 hours. Next time I cook this I will give it 25-30 minutes at Gas Mark 5 all the way, turning the fillets as above. If the starting temperature is less than room temperature, a longer time will of course be necessary.
  • Minimum internal temperature should be at least 165°F/75°C, or when cut open, should show no pink.
  • Serve with sides of choice.

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