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A tasty tomato and chicken dish to feed the family - serve with short pasta or a big bowl of roast potatoes
Prep 20 mins
Cook 30 mins
1 onion , finely chopped
2 garlic cloves , crushed
2 x 400g tins cherry tomatoes
4 tbsp mascarpone
a handful basil
6 chicken breasts , skin on
Heat the oven to 190C/fan 170C/gas 5. Fry 1 finely chopped onion and 2 crushed garlic cloves in 3 tbsp olive oil until softened but not coloured. Add 2 x 400g tins of cherry tomatoes, season, then simmer for 10-15 minutes or until thick and glossy. Take off the heat and stir in 4 tbsp mascarpone and half a handful of basil, roughly torn.
Heat a little olive oil in a pan and fry 6 chicken breasts on both sides until golden. Transfer to a baking dish and pour over the sauce. Cook for 25-30 minutes or until the chicken is cooked through. Scatter over the remaining half handful of basil.
Serve with a short pasta, like fusilli, or a big bowl of potatoes roasted with olive oil and rosemary.
Nutrition Per Serving
312 kcalories, protein 35.2g, carbohydrate 6.9g, fat 16.1 g, saturated fat 5.3g, fibre 2g, salt 0.87 g
Recipe from olive magazine, October 2005.
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