Chicken with Tinned Tomatoes & Feta

Serving Size : 4 but easily doubled to feed a crowd

Ingredients

• 4 chicken breasts

• 2 tablespoons olive oil

• 1 brown onion - finely diced

• 2 cloves garlic - crushed

• 2 teaspoons dried oregano

• 700 g bottle tomato passata

• ¼ teaspoon sugar

• 250 g punnet cherry tomatoes or 1 x 400 g cherry style tinned tomatoes

• ¾ cup pitted black olives

• 30 grams feta cheese

• oregano leaves and pita bread crisps to serve

Method

1. Pat the chicken dry and season chicken with salt and pepper

2. Heat 1 tablespoon oil in a large deep frying pan

3. Add chicken

4. Brown on each side

5. Transfer to a plate

6. Reduce heat and add the second tablespoon of oil to the pan

7. Add onion, garlic and oregano

8. Cook stirring for 3 minutes

9. Add passata, tomatoes, sugar and olives

10. Simmer 5 minutes

11. Season with salt and pepper

12. Return chicken to the pan, spooning  the sauce over the chicken to cover it

13. Gently simmer until the chicken is cooked through

14. While chicken is simmering, pre-heat oven grill

15. When chicken is cooked, sprinkle with feta and grill 3-4 minutes until feta is turning golden

16. Sprinkle with oregano and serve while hot

TO SERVE

Can be served on rice, quinoa or orzo pasta

Great with toasted pita breads alongside for scooping up the sauce