Tomato, Basic and Bocconcini Chicken

Renee sent me this recipe through a recipe swap email - it sounds like a super-yummy dish, so it'll be tried out very soon here!

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This dish is sooooo scrummy. I get really excited when I see it coming up on our menu planner! Bocconcini has to be one of my favourite cheeses - It is usually a "one for the dish, one for my mouth" scenario when I am using it in recipes ;)

Tomato, Basil & Bocconcini Chicken
1 400g tin diced tomatoes
1 garlic clove, crushed
2 tablespoons of shredded fresh basil
Olive oil spray
2 single chicken breast fillets, thinly sliced horizontally
75g bocconcini, thinly sliced

Preheat oven to 190 celsius.
Heat tomato in a saucepan over medium heat. Bring to the boil and reduce the heat to low and simmer for 5 minutes.
Add garlic and simmer for 1 minute. Remove from heat, stir in basil and season with pepper.

Spray a large non-stick frying pan with olive oil spray. Heat over high heat.
Add half the chicken and cook for 1-2 minutes each side or until golden. Transfer to an oven proof dish and repeat with the remaining chicken.

Pour the tomato mixture over the chicken and bake in oven for 10 minutes.
Arrange the bocconcini over the chicken and bake for a further 5 minutes or until the chicken is cooked through.

The website that I found this recipe on (www.taste.com.au) recommends serving this dish over polenta....which is very yummy. However I find that my arm practically falls off when I have to stir that polenta for hours as it cooks...so I prefer to serve it over cous cous with a little side salad. Just as yummy :)