Chicken and Potato Bake

• 3 chicken breasts, cut into 1cm cubes
• 1 lb new potato, sliced into circles about 5mm thick
• 6 spring onions, sliced
• 1 bell pepper, sliced
• 1 pint 1% low-fat milk
• 6 tomatoes, thinly sliced
• 2 tablespoons cornflour
• 1 tablespoon olive oil
• 2 chicken stock cubes
• 2 tablespoons honey
• 1 teaspoon coarse grain mustard
• 1 garlic clove, crushed
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 12 teaspoon black pepper

1. Mix the chicken into the marinade.
2. Boil the potatoes until soft, and drain.
3. Heat the oil in a frying pan.
4. Fry the chicken on a medium heat for about 10 minutes.
5. Add the peppers and spring onions and cook for a further 5 minutes.
6. Mix the cornflour into the milk and heat in a saucepan on a low to medium heat, stirring constantly, until thick.
7. Mix the stock cubes with a little boiling water to form a thick liquid.
8. Stir the stock into the milk.
9. Layer the potatoes, chicken mix, tomatoes and a little of the sauce into a baking dish.
10. Repeat 3 times finishing with the sauce on top.
11. Bake for 40 minutes at 165c.

chicken breasts, new potato, spring onions, bell pepper, milk, tomatoes, cornflour, olive oil, chicken, honey, coarse grain mustard, garlic, rosemary, thyme, black pepper

Taken from www.food.com/recipe/chicken-and-potato-bake-160076 (may not work)