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Pan-Fried Chicken with Rosemary and Parsley Infused Tomatoes

Pan-Fried Chicken with Rosemary and Parsley Infused Tomatoes

This Spring inspired dish makes a hearty lunch, serve with bread rolls is your feeling extra hungry.

Ingredients

For the pan-fried chicken:

  • 4 skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp chopped fresh parsley
  • 1 sprig fresh rosemary, chopped
  • salt and freshly ground black pepper


For the rosemary and parsley infused tomatoes:

  • 1 tbsp olive oil
  • ½ onion, sliced
  • 1 garlic clove, chopped
  • 4 canned plum tomatoes, drained, chopped
  • Salt and freshly ground black pepper
  • 1 sprig fresh rosemary, chopped
  • Small handful chopped fresh parsley


To serve:

  • Breadrolls

Method

  1. For the chicken, place the chicken breast between two sheets of cling film and flatten to 1cm/½in thick with a rolling pin.
  2. Drizzle the chicken breast in olive oil, sprinkle with chopped parsley and rosemary and season with salt and freshly ground black pepper. Heat a griddle pan until smoking hot, add the chicken and fry for 2-3 minutes on each side, or until cooked through.
  3. For the tomatoes, heat the olive oil in a saucepan, add the onion and fry gently until softened. Add the garlic and fry for one minute. Add the chopped tomatoes, salt and freshly ground black pepper, rosemary and parsley and simmer for three minutes.
  4. To serve, spoon the tomatoes onto a serving plate and top with the chicken breast.