Portly Cooks |Pan Roasted Chicken and Tomatoes

chicken and tomatoes

3 ingredients for dinner, what could be simpler?

  • Chicken Breast
  • 2 Tomatoes
  • 100g Asparagus (or any green veg you fancy)

Heat your oven to 200c and then heat a little oil in a pan.  Pat the skin of the chicken dry and season well with salt and pepper.  Pan fry the chicken on either side for about 3 minutes. Then, transfer (on a baking tray) to the oven and roast for 10 minutes.

While the chicken is in the oven, slice the tomatoes and lightly fry them in the residual juices from the pan you used for the chicken.  In a bowl, cover the asparagus in boiling water and zap in the microwave for 3 minutes.  If you don’t have a microwave, simmer gently for same amount of time.


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