Ultra Simple Delicious Chicken

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Chicken breast fillets		2
Salt & pepper		as required
Olive oil		as required
Garlic		2 cloves
Tomato sauce (shop bought)		6 tbsp
Parmigiano reggiano		6 tbsp
Mozzarella cheese ball		1
Crisps (ready salted)		1 pack
Olives (optional)		10
Potatoes (medium)		4
Carrot (medium)		1

Method

Prep

15min

Cook

25min

Slice chicken into two, then tenderise for quick cooking. Season with the salt & pepper and keep aside for 5 minutes.

Put 2 tbsp olive oil in a large frying pan on high heat and add the chicken and bitesize potatoes and carrots.

Fry the chicken on both sides for 3 minutes each until nicely browned then turn the heat off. Stir the potatoes and carrots to brown evenly.

In the meantime, add 1 tbsp of olive oil in an ovenproof dish and spread with a brush. Add the roughly chopped garlic.

Add the chicken, potatoes and carrots to the oven dish and spread the tomato sauce on top of the chicken. This time I used a shop bought tomato sauce with chili.

Sprinkle 4 tbsp of Parmigiano reggiano on top and add the mozzarella cheese cut into coarse pieces.

Scatter the crushed crisps, olives and 2 more tbsp Parmigiano reggiano on top to finish.

Bake in a preheated oven 200C for 25 minutes.

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