This recipe features chicken breasts, seasoned and seared to give a nice crunchy surface, then soaked in a quick garlicy tomatosauceand baked in the oven until perfectly done but still soft and juicy
Or, if the pan is oven-proof, pop under the grill until golden brown and bubbling. It makes a change sometimes to eat something that is not full of spice - not that there is anything wrong with spice
as a pizza topping (see my pita bread one), with grilled fish or chicken, as a bruschetta or garlic bread topping, as a sauce for pasta or zucchini noodles, as an arancini filling, with cheese and savoury crackers (like my fennel flatbreads), to top soccas/farinata, as a savoury pancake filling
In a large frying pan or casserole dish heat the olive oil and brown all the chicken thighs. It's not too dissimilar to Hunters Chicken, which is one of my families favourite meals
I know sundried tomatoes are considered a bit retro, and not in a cool way, but I recently picked up a packet at a bargain price and was planning to throw them into a salad
I like to start by preparing all the ingredients - cutting the tomatoes, onion and basil, slicing the chickenand mozzarella, beating the egg and boiling the water for the spaghetti
The sauce can be served with mash potatoes, boil rice or spaghetti - my girls favourite. Add the oil in a pan with a thick bottom - it is harder to burn the onion and garlic
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