TFIF (Thank fully it’s Friday!) – Who’s the spring chicken?

My nanna and her eccentric sisters (my great aunts) famously favour turkey (lovely and moist Bridget!) over chicken (too dry!) and whilst I like it slow cooked or casseroled in winter eg. with a good red wine sauce or gravy, I too struggle with spring and summer dishes that don’t involve frying (think Italian cotoletta) and which keep the moisture in.

That’s why this simple dish works as the juices stay in and are added to by fresh tomatoes and a drizzle of olive oil. As with all TFIF recipes its a five minute wonder making it nice and easy for all of you tired out after the Jubilee celebrations and subsequent return to work.

Tomato and Basil Chicken

Ingredients (serves 2-4 people) : 2 Chicken breasts, 5-10 cherry tomatoes, olive oil, fresh basil leaves

Preparation: 5 mins prep + 25 mins cooking

  1. Take an oven proof dish and drizzle with olive oil.
  2. Place 2 large chicken breasts in the dish and cover with halved chery tomatoes and chopped fresh basil.
  3. Add some salt and pepper to taste and then cover with tin foil and pop in the oven for 25 mins at 180C.
  4. Once cooked take out and check that the chicken is cooked all the way through by inserting a knife or skewer into the meat and checking that the juices run clear.
  5. Slice each breast into small fillets and serve with your choice of accompaniment; new potatoes, rice, salad.

I like mine with a simple carrot and cranberry salad dressed with cider vinegar and olive oil (See recipes for further details).



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