Chicken pizzaola

Healthy and very tasty with a distinct Italian flavor. In true Italian cooking style, it’s quick, easy and really scrumptious. Try this easy chicken recipe and if you are really feeling Italian, serve the Eggplant Parmagiana as a starter.  For 4 people
What you need

4 deboned chicken breasts
1 clove garlic crushed
Palm full of fresh chopped parsley
½ cup chicken stock
2 cups basic tomato pasta sauce (or chunky bottled tomato pasta sauce)
A handful of black olives
Olive oil

foolow the sauce recipe on the eggplant parmigiana recipe for a really quick tomato sauce, leave out the olives. (or leave them in, or add capers, or, or, or… you get the idea)

The process

Firstly slice the chicken breasts through the center to create 8 thin steaks and season with salt and pepper.

In a pan on a medium heat with a little olive oil, add the garlic and cook until the garlic turn white.

Add the stock, parsley and tomato pasta sauce and heat through properly, add the pitted olives and let the mixture simmer gently for about 5-10 minutes while you cook the chicken.

In another pan on a medium heat add a little more oil and fry the halved chicken breasts until slightly browned and cooked through.

Place 2 chicken pieces per person and pile it generously with the sauce.

Serve with steamed veggies of your choice that have been lightly seasoned.