Tinned Tomato & Basil Chicken

Serving Size: Serves 4

Ingredients

Chicken and sauce

• 2 tablespoons butter or olive oil

• 1 brown onion, finely diced

• 2 cloves garlic, crushed

• 2 425g cans chopped tomatoes or one chopped and one cherry tomatoes

• 1 140 gram container of tomato paste

• 1 tablespoon chopped basil leaves

• Salt and Pepper

• 1 tablespoon butter or oil (extra)

• 4 skinless boneless chicken breasts, halved longways

Topping

• 1 cup fresh breadcrumbs

• 1/4 cup chopped parsley

• 2 tablespoons butter melted

• 180 grams mozzarella cut into strips

• Fresh basil leaves or sprinkling of dried

Method

1. Turn the oven on to 180’C

2. Melt the butter or the oil in the fry pan and cook the onion and garlic until soft.  

3. Add the remaining sauce ingredients except the extra butter or oil and chicken.  

4. Simmer for about 10 minutes

5. While the sauce is simmering, melt the extra butter or oil in another fry pan and brown the chicken on both sides.  

6. Place the chicken into baking dish and pour sauce over the top. 

7. Bake in the oven for 15 minutes

8. While chicken is baking prepare the topping by mixing all the ingredients except the cheese in a bowl.

9. Remove the chicken after the 15 minutes in the oven and put strips of cheese and a basil leaf over each breast.

10. Sprinkle over the breadcrumb mixture.

11. Put back in the oven for further 10 minutes until the top is golden brown and the chicken is cooked through.

Options

Serve with rice and a seasonal green vegetable like beans or broccoli 

Whole chicken breasts can be used for a more substantial serve - increase the first cook time by 10 minutes.

Black olives make an interesting addition to the dish. Stir them through the sauce just before you pour it over the chicken in the baking dish.