Ingredients
- 1 medium Chicken breast
- Fresh rosemary herbs
- Salt (pinch
- Crashed black pepper,Assorted sweet peppers
- 2 medium sized potatoes
- 4 medium sized tomatoes
- 1 bunch fresh basil, 1 tea spoon fresh oregano,1 table spoon tomato paste & 1 bunch Parsley
- 2 table spoons Parmesan cheese(grated)
- 1 piece Zucchini ,Onions (chopped), Garlic (chopped)
- Cooking oil
Directions
- 1Make a simple marinade of soy sauce, finely chopped onions and garlic, fresh rosemary then salt and pepper. Put the chicken breast in the marinade and keep if for at least an hour for it to infuse in the breast.
- 2Wash all the vegetables and cut the assorted peppers, zucchini and potatoes in to dices.
- 3For the tomato stew, boil and remove the top skin from the tomatoes then chop them roughly. In a cooking pot, saute the chopped onions in oil, then add the garlic, chopped tomatoes, tomato paste, oregano then add a little water and simmer till it reduces to a thick sauce. Season to taste
- 4Grill or pan fry the chicken breast till it browns evenly, put it in the oven till it’s almost done then add the thick tomato sauce on the chicken breast, add the grated Parmesan cheese on top the chopped parsley and basil then bake in the oven for the cheese to melt.
- 5Deep fry the potatoes then saute the peppers and potatoes in cooking oil then add salt and pepper with the fresh shredded basil.
- 6Serve the vegetables and potato as the base and the chicken breast on top.
- 7Enjoy!!!
