4 teaspoons olive oil
4 skinless single chicken breast fillets (125g each)
1 onion, thinly sliced (1 cup)
1 clove garlic, crushed
1 celeriac root, peeled and coarsely grated (about 3 cups)
1 medium red capsicum, thinly sliced (about 1 cup)
1/3 cup salt reduced chicken stock
3 teaspoons Dijon mustard
2 tablespoons fresh chopped basil or 2 teaspoons dried basil
1/8 teaspoon black pepper
1/4 cup grate low-fat cheddar cheese
In a large non stock frying pan, heat olive oil over a medium heat. Add chicken; fry until golden and no longer pink, about 10 minutes, turning once. Transfer to a polate with a slotted spoon. Cover with foil.
Add onion and garlic to frying pan. Cook, stirring frequently, for 2 minutes. Add celeriac and capsicum. Reduce heat to low. Cook, stirring constantly, until vegetables are tender, about 8 minutes.
Add stock and increase heat to medium. Cook until most of the liquid evaporates, about 5 minutes. Stir in mustard, basil and pepper. Return chicken to pan and heat through.
Preheat a grill. Place vegetables in a shallow ovenproof basking dish. Place chicken on top. Sprinkle with cheese. Grill 10 cm from heat until cheese melts, about 4 minutes. Serve immediately.