'4 tablespoons of olive oil'
One large onion, finely chopped
Four cloves of garlic, minced
One cup of diced tomatoes, seeds removed (save the juice for later)
Three strips of orange zest, approximately 9 x 1 cm
Two and a half teaspoons of dried oregano
Two sprigs of rosemary
Half teaspoon of hot paprika
Four boneless chicken breasts, cut in half (610g), seasoned with salt and pepper
Salt and black pepper to taste
'4 tablespoons of olive oil'
One large onion, finely chopped
Four cloves of garlic, minced
One cup of diced tomatoes, seeds removed (save the juice for later)
Three strips of orange zest, approximately 9 x 1 cm
Two and a half teaspoons of dried oregano
Two sprigs of rosemary
Half teaspoon of hot paprika
Four boneless chicken breasts, cut in half (610g), seasoned with salt and pepper
Salt and black pepper to taste
Heat one half of the olive oil in a pan over medium heat
Add the onion and garlic
Cook until they're soft
Add the tomatoes, reserved juice, orange zest, oregano, rosemary, and paprika
Season with salt and pepper to taste
Continue cooking, stirring occasionally, until the sauce thickens slightly
Remove the rosemary sprigs
Heat the remaining olive oil in a large skillet
Add the chicken and cook for 5 minutes on each side
Transfer to a baking dish
Heat the remaining sauce and place it on top of the chicken.
