Chicken Parmigianino

This recipe is so easy to make. The tomato keeps the chicken breast from drying out, and the cheese on top adds real tang. This recipe serves a family of 4.


400g chicken breasts
2T olive oil
1 garlic clove finely chopped
1T dried oregano
1 can chopped tomatoes
Salt and pepper to taste
50g mozzarella cheese grated
50g cheddar cheese grated
25g Parmesan grated

Preheat the oven to 200C.
Heat the olive oil. Sauté the garlic. Add the tomatoes and oregano and cook over a low heat for 20 minutes, until the sauce has thickened. Add salt and pepper to taste.
Lightly brown the chicken breasts.
Place the chicken breasts in a baking dish. Cover with tomato sauce and top with grated cheese. Bake for 15 minutes until the chicken is cooked through.
Serve with mashed potato that has 1T French mustard added to it and rocket dressed with lemon vinaigrette.