A tasty tomato and chicken dish to feed the family – serve with short pasta or a big bowl of roast potatoes
Difficulty and servings
- Heat the oven to 190C/fan 170C/gas 5. Fry 1 finely chopped onionand 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.