Card Color
#224f9e
Card Label
Meat Recipes
Recipe Name
Pan-Fried Chicken with Rosemary and Parsley Infused Tomatoes
Difficulty
Easy
Total Time
00:20
Ingredients
- 4Skinless chicken breasts
- 1 tbspOlive oil
- 1 tbspChopped fresh parsley
- 1Sprig fresh rosemary, chopped
- to tasteSalt and freshly ground pepper
- 1 tbspOlive oil
- 1/2Onion, sliced
- 1Garlic clove, chopped
- 4Canned plum tomatoes, drained, chopped
- to tasteSalt and freshly ground pepper
- 1Sprig fresh rosemary, chopped
- Small handfulChopped fresh parsley
- to serveBread rolls
Method
- Step 1For the chicken, place the chicken breast between two sheets of cling film and flatten to 1cm thick with a rolling pin.
- Step 2Drizzle the chicken breast in olive oil, sprinkle with chopped parsley and rosemary and season with salt and freshly ground pepper.
- Step 3Heat a griddle pan until smoking hot, add the chicken and fry for 2-3 minutes on each side, or until cooked through.
- Step 4For the tomatoes, heat the olive oil in a saucepan, add the onion and fry gently until softened.
- Step 5 dd the garlic and fry for one minute.
- Step 6 dd the chopped tomatoes, salt and freshly ground pepper, rosemary and parsley and simmer for three minutes.
- Step 7 o serve, spoon the tomatoes onto a serving plate and top with the chicken breast.
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