Ingredients

• 4 chicken breasts
• 2 sprigs fresh rosemary
• 3 cloves garlic , peeled (1 crushed, 2 sliced)
• 4 anchovy fillets
• 1 handful green or black olives , stoned
• sea salt
• 1/4 cup rolled oats crumbles
• freshly ground black pepper
• 4 bay leaves
• extra virgin olive oil
• 2 cans good-quality tinned plum tomatoes

Prep Instructions

1. Sprinkle the chicken breasts with salt, freshly ground pepper and rolled oats crumbles. Add the bay leaves and rosemary sprigs and the crushed clove of garlic and place them in a bowl. Set aside.
2. Preheat your oil in a pan and fry the breasts until browned lightly all over and put to one side.
3. Place the skillet back on the heat and add the garlic. Fry gently until golden brown, add the anchovies, olives and tomatoes (break them up with a spoon) and the chicken. Bring to the boil, cover with a lid and cook for 45 minutes.

Nutrition Facts & Tips