Tomato and pecorino roast chicken

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4 servings Prep: 15 mins, Cooking: 30 mins
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Sprinkle strong cheese over this dish and complete it with a few sunflower seeds and cherry tomatoes.

By Food24 June 03 2019
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Ingredients (11)

4-6 chicken breast fillets — salt and ground pepper
1 tomatoes — large
4 sun-dried tomatoes
4 garlic — cloves
15 ml lemon juice
TO FINISH
250 g cherry tomatoes
60 ml sunflower oil
60 ml - finely grated
pecorino cheese — mature cheddar cheese
to serve — to serve
green salad
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Method:

Preheat
the oven to 200°C. Grease an
ovenproof dish with
nonstick spray.

1. Season the chicken with salt and pepper. Heat
the oil in a pan and fry the chicken until golden on

both
sides. Arrange in the prepared dish.

2. Tomato
sauce Put all the ingredients in the bowl of a food processor and process well,
or finely chop if preferred.

3. To
finish:
Spread the tomato sauce over the chicken and arrange the cherry tomatoes in
between. Sprinkle the sunflower seeds and cheese over and bake for 15-20
minutes or until the cheese has melted and the tomatoes have burst.

4. To
serve:
Serve the chicken with the green salad.

 



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