This is one of my all time favourite midweek meals. It takes about 20 mins from start to finish, so it’s a winner for when you get home from work but don’t want to spend the evening cooking.
Serves – 4
Prep – 5 mins
Cook – 15 mins
4 x Chicken Breasts
330g Cherry Tomatoes – Cut in to quarters
1 Diced Large Onion
1 Crushed Garlic Glove
1/2 Cup of Chopped Parsley
1/2 Cup of Chopped Basil
2 Tbsp Olive Oil
Salt & Black Pepper
1- Place the chicken breasts individually between 2 pieces of cling film and bash with a rolling pin to flatten out the breast. This makes for quick and even cooking.
2 – Heat oil in a large flat frying pan. Add the chicken breasts and fry for about 5 mins or until golden. Flip the chicken over and add into the pan the diced onion, garlic and tomatoes. Cook for another 10-15mins, until chicken is golden brown and onions are softened.
3 – Gently stir in the parsley, basil, season with salt, pepper and serve.
I served a chicken breast per person, topped with the delicious tomato and onions with a side of sweet potato cheesy wedges and pickle slices.