1 pound of tomatoes (or ¼ can of crushed tomatoes)
6 garlic cloves (or 3 tablespoons of frozen garlic)
4 tablespoons of basil (fresh or frozen)
• 4 tablespoons of olive oil
• salt and pepper
Preparation
1
Cut each chicken breast in half lengthways.
Heat the olive oil in a frying pan and brown the chicken escalopes for about 3 minutes each side.
2
Meanwhile, peel and finely chop the garlic and the basil (if you are using fresh basil). Remove the stalks from the tomatoes and cut them into small cubes.
3
Put the chicken to one side. In the same pan as you used for the chicken, melt the garlic and the basil for 1-2 minutes, stirring regularly to ensure they don’t burn.
4
Add the tomato cubes or the canned tomatoes with juice. Season
with salt and pepper and mix thoroughly.
Place the chicken escalopes in the middle of the other ingredients, cover and leave to simmer for 10 minutes.
This really reminds me of my holidays in Provence, France. "
