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Pan-Fried Chicken With Rosemary And Parsley Infused Tomatoes

Impress your guests with this delicious-smelling and sophisticated-looking chicken served on a bed of rich, herby tomatoes.
Chicken Recipes

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
Step 1

For the chicken, place the chicken breast between two sheets of cling film and flatten to 1cm thick with a rolling pin.

2
Step 2

Drizzle the chicken breast in olive oil, sprinkle with chopped parsley and rosemary and season with salt and freshly ground black pepper.

3
Step 3

Heat a griddle pan until smoking hot, add the chicken and fry for 2-3 minutes on each side, or until cooked through.

4
Step 4

For the tomatoes, heat the olive oil in a saucepan, add the onion and fry gently until softened.

5
Step 5

Add the garlic and fry for one minute.

6
Step 6

Add the chopped tomatoes, salt and freshly ground black pepper, rosemary and parsley and simmer for three minutes.

7
Step 7

To serve, spoon the tomatoes onto a serving plate and top with the chicken breast.

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