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14 May 2009

Tomato, Olive and Boccincini Chicken

Sometimes I just really feel like a meal with a rich tomato sauce, cheese and bread for mopping up the sauce. This dish was really comforting and fulfilled my need for a delicious, rich, cheesy meal with a side of crusty bread.

It was also really easy to prepare, which is a bonus.

As we come into winter I am going to start making more recipes which are rich and warm, because it is always good to imagine that meal while standing in the cold waiting for the bus!

Ingredients (Serves 2)

1 - 2 cloves garlic chopped
1 tablespoon olive oil
2 chicken breasts trimmed
700g jar tomato passata
1/2 cup olives
1 teaspoon dried oregano
1 teaspoon sugar
180g tub bocconcini
Salt and pepper
Handful each of fresh parsley, basil and oregano
Grated parmesan cheese to serve
Crusty bread to serve


Heat the olive oil in a large saucepan or fry pan. Add the garlic and cook for a few moments or until fragrant. Add the chicken and brown for a few minutes on each side. Add the passata, sugar, olives and dried oregano. Simmer for about 10 minutes or until the chicken is cooked through. Stir in the bocconcini and fresh herbs. Allow cheese to melt slightly for a few moments. Serve topped with grated parmesan and crusty bread.

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