Chicken Bruschetta Style
Italian meets Greek in this one pot wonder. The flavour combination of the oregano seasoned chicken cooked in a classic tomato and basil sauce will make you want to go back for seconds. This dish can be prepared one day ahead to allow the flavour to be absorbed, and is also a dish that freezes well (if there are any leftovers!).
8 chicken steaks
2 tablespoons dried oregano
salt and pepper
1 tablespoon olive oil
8-10 Roma tomatoes, chopped
6 cloves of garlic, crushed
½ cup fresh basil, chopped
Prepare chicken steaks by cutting them in half and seasoning with oregano, salt and pepper.
Heat the oil in a heavy based saucepan that can be also transferred to the oven.
Brown the chicken steaks on each side for 3-4 minutes. Whilst the chicken is cooking, prepare your tomatoes, garlic and basil, mixing them together in a bowl and seasoning with salt and pepper.
Remove the chicken steaks and keep aside.
Pre-heat oven to 180 degrees.
In the same saucepan, place your tomato mixture and simmer on low heat for 5-6 minutes, stirring constantly.
Return chicken to saucepan, cover and place in the oven to cook for 35-40 minutes until chicken is tender. Check regularly to ensure that chicken is covered in sauce.