Ingredients

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

Directions

• For the chicken
• place the chicken breast between two sheets of cling film and flatten to 1cm/½in thick with a rolling pin. Discard the cling film.
• 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 completely cooked through.
• For the tomatoes
• heat the olive oil in a saucepan
• add the onion and fry gently until softened but not coloured. 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.
• To serve
• spoon the tomatoes onto a serving plate and top with the chicken breast.