While I love food with a lot of different spices & flavours, there are times when a simple meal, with few ingredients, is very satisfying. Mix tomatoes with some garlic and pan seared chicken breasts, and you have the best buttery, tomatoes and garlic flavours in this recipe! I added less tomato when I first prepared this dish so the tomatoes were charred when I reheated the leftovers. But, the charred tomato added such a wonderful flavour to the meal the next time I prepare it I will add more tomatoes and char it to begin with. This is an easy peasy summer recipe. You won’t have to spend too much time in the kitchen.
- 2 chicken breasts
- Salt and pepper, to season
- 1/2 teaspoon garlic powder
- 1 tablespoon butter, divided
- 1 tablespoon olive oil, divided
- 2 cups tomatoes cubed
- 1 1/2 tablespoons minced garlic or 6 large cloves of garlic
- Lightly pound chicken breasts until they are all the same thickness. Season with salt, pepper and garlic powder.
- Heat 2 teaspoons of oil and 2 teaspoons of butter in a skillet or pan over medium-high heat. Fry breasts on both sides until golden browned and completely cooked through (about 5-6 minutes per side, depending on the thickness of your fillets). Once cooked, transfer to a plate.
- Heat remaining butter and oil in the pan. Fry garlic until fragrant (about one minute). Add the tomatoes and cook for two minutes, or until they just begin to soften. Turn off the heat.
- Season with any extra salt and pepper, if needed. Add the chicken back into the pan, and spoon the pan juices and tomato/garlic mixture all over the chicken!
- Perfect to serve with a salad, garlic bread, rice or pasta!
- Another variation to this dish would be to add some Italian spices or veggies like mushrooms or brocoli.
- 2 large potatoes.
- 1/4 cup olive oil
- 1 tablespoon minced garlic (or 3 teaspoons garlic powder)
- 3 teaspoons salt (adjust to your tastes)
- 1 teaspoon paprika
- Preheat oven to 200°C | 390°F.
- Cut each potato in half lengthways, then cut each half in half lengthways again, and then cut each half in half lengthways again until you have 8 wedges. (Make sure they are about the same thickness and size).
- In a small jug, combine the oil, garlic, salt and paprika. Place wedges onto the baking sheets. Pour the oil mixture over the potatoes and toss together to coat evenly. Arrange potato wedges in a single layer on a large baking tray, skin-sides-down. Bake for 35 minutes, turning wedges half way through baking time, until golden, crisp and cooked through when tested with a fork.
- You can use the same method for carrots, mushrooms or any veggies that you want to use.