Tomato and pecorino roast chicken
This chicken roast will surely be the star of your dinner tonight.
- 4-6 chicken breast fillets
- Salt and freshly ground pepper
- 15 ml olive oil
- 1 large tomato
- 4 sundried tomatoes
- 4 garlic cloves
- 30 ml olive oil
- 15 ml lemon juice
- 250 g cherry tomatoes
- 60 ml sunflower seeds
- 60 ml finely grated pecorino OR mature cheddar cheese
- Green salad of choice
Preheat the oven to 200°C.
Grease an ovenproof dish with non-stick spray.
1 Season the chicken with salt and pepper.
Heat the oil in a pan and fry the chicken until golden on both sides.
Arrange in the prepared dish.
2 TOMATO SAUCE
Put all the ingredients in the bowl of a food processor and process well, or finely chop and mix well.
3 TO FINISH
Spread the tomato sauce over the chicken and arrange the tomatoes in between.
Sprinkle the sunflower seeds and cheese over and bake for 15-20 minutes or until the cheese has melted and the tomatoes have burst.
4 TO SERVE
Serve the chicken with the green salad.