Name: Baked Chicken Breast Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 4 pcs chicken breast; 1 tbsp margarine or oil; 1 pcs onion; 1 pcs red bell pepper; 3 dl heavy cream; 1 dl ketchup; 2 tsp curry powder; 1 tsp vinegar; 200 g pearl barley; 65 g mixed baby salad green

UntrainedChef

Tips from the kitchen

Brown the chicken hard before it goes in the dish. Those 2-3 minutes per side give you color and flavor that the oven won't add later, so don't rush the pan.
Slice the onion and bell pepper into strips rather than tiny pieces. They soften in the sauce but still hold their shape after 25 minutes in the oven.
The sauce can look thin when you pour it over, but it thickens as the cream reduces in the heat. Resist the urge to add more.
Check the thickest fillet with a knife. Cut into the middle, and if the juices run clear and there's no pink, you're done. Thick breasts can need the full 25 minutes.
Start the barley when the dish goes in the oven. Both finish around the same time, so dinner lands together.

Ways to vary it

Swap the pearl barley for rice if that's what the kids prefer. The curry sauce works over either.
A spoon of mango chutney stirred into the sauce is a nice option if you like things a bit sweeter alongside the curry.
You can use chicken thighs instead of breasts. They take a few more minutes in the oven but stay juicy.

Storage & leftovers

Keeps in the fridge for 3 days in a sealed container. The sauce freezes fine, though the cream can separate a little when thawed, so give it a stir while reheating. Warm it gently on the stove or in the oven at low heat, not full blast, or the chicken dries out.