John Myers
Ingredients for 4 servings:
- 800 g chicken breast
- 1 kg tomatoes, pureed
- 1 cup of sweet cream
- 500 g broccoli, frozen
- 1 m.-sized onion(s)
- 2 cloves garlic
- salt and pepper
- basil
- marjoram
- Paprika powder, hot
- some sugar
- possibly tomato paste
- some oil for frying
- Wholemeal breadcrumbs
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
Rinse the chicken breasts, pat dry, and briefly fry in oil on both sides. Roughly dice the onions and finely chop the garlic. Place the browned breasts and the broccoli (it works even from frozen) in a baking dish. In the same pan, fry the onions and garlic briefly until translucent and deglaze with the passata and cream. Season the sauce to taste with salt, pepper, basil, marjoram, a little hot paprika, and a pinch of sugar. Thicken with tomato paste if desired. After the sauce has simmered a little longer, pour it evenly into the baking dish over the chicken and broccoli. Finally, spread a thin layer of breadcrumbs over everything and bake in a convection oven at 180°C for 35 minutes. Serve with rice or pasta. I’ve also used a pack of passata and a can of chopped tomatoes instead of 1 kg of passata. This gives it a bit of a bite! Instead of the breadcrumbs, you can also use thinly sliced mozzarella.
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