This amazing dish was inspired by my food hero- The Jamie Oliver.
5 X 180g skinless chicken breasts
2 medium lemons
1 tsp Dried oregano
1 tsp sweet Paprika
350g cherry tomatoes
A couple of sprigs of fresh rosemary
Extra virgin olive oil
Knob of butter
Sea salt & black pepper
1 large frying pan
1 large baking tray (enough to fit all the chicken breasts)
1 plastic chopping board
large sheet of greaseproof paper
Preparation: 10 minutes
Cooking time: 25 minutes
Turn the oven onto 180C.
Turn the heat under the empty frying pan. Get out the greaseproof paper. Sprinkle the dried oregano, paprika, salt and pepper, then drizzle over some olive oil. Pour in a generous lug of olive oil and the knob of butter into the pan. Lay the chicken breasts on top of the greaseproof paper and roll them into the flavours. Then add the chicken breasts to the hot pan and fry until golden on both sides. If all the chicken doesn’t fit into your pan, do it in batches- add more olive oil to the second batch.
Get the baking tray out, quarter the lemons and chuck them into the tray with the cherry tomatoes. Place the chicken breasts into the tray with all the juices from the pan. Use tongs to rearrange all the ingredients nicely. Place the chicken in the oven and cook for 15 minutes, after 15 minutes take the chicken out and test if it is ready- this is done by cutting into the fattest part of the breast, if it is still pink cook for a further 5 minutes. While you are checking the chicken, place the washed rosemary into the pan and baste the chicken with the juices.
Serve with any starch or eat it with steamed baby spinach.