Ingredients

• 2 chicken breasts
• 1 stock cube
• 1 red onion
• 3 cloves garlic
• olive oil
• 200g/7oz ripe cherry tomatoes (ideally a mix of red and yellow)
• small bunch of basil
• 1 tbsp chopped thyme
• 1 tbsp chopped sage
• 2 lemons

Directions

• Poach the chicken breasts in boiling water with a stock cube and half a lemon for ten minutes. Leave in the hot stock until ready to serve.
• Meanwhile soften the red onion and two chopped cloves of garlic together in a little olive oil.
• Add the tomatoes and cook for six or seven minutes.
• When the tomatoes are warmed through
• add another glug of olive oil
• seasoning
• and a small handful of shredded basil.
• Make the marinade. Place the thyme
• sage
• the last clove of garlic and a few basil leaves into a blender with the juice of a lemon and equal amounts of olive oil. Pulse for a few seconds.
• Just before serving
• slice the hot chicken into five or six pieces
• without cutting all the way through. Drain the poaching liquor and place the semi-sliced chicken back into the dry pan.
• Pour the lemon and herb marinade over the chicken and make sure it coats the chicken evenly. Heat through.
• To serve
• spoon the tomato sauce on the bottom of a dish
• finish slicing the chicken and place on top. Drizzle over the remaining marinade and sprinkle on some chopped basil.