400g canned tomatos
1/2 teaspoon dried basil
1/2 teaspoon tarragon
1/2 teaspoon salt
1/4 teaspoon pepper (ground)
2 teaspoon butter, oil or marg
1 garlic clove finely chopped
1 kilo chicken pieces
2 tablespoons parsley chopped
1/2 cup low fat mozerella
- Pour tomatos into blender or food processor, add basil, tarragon, salt and pepper. Puree untill smooth.
- Melt marg in a large frypan and saute garlic over medium heat for 1 minute.
- Add chicken pieces, saute, turning once or twice until golden brown on both sides. Cover with tomato mixture.
- Bring to boil, reduce heat and simmer for 15 minutes until tender. Remove chicken and place in a warm oven proof dish. Stir parsley into sauce and spoon over chicken. Sprinkle with Mozerella. Place under grill for 1 min untill cheese melts then serve immediately with steamed veg.
Note: instead of using mozza you can sprinkle with parmesan just before serving.