Ingredients:

2 x large chicken breast fillets

2 x teaspoon of oregano

1 tablespoon of olive oil

1 x Brown onion , thinly sliced ( cut in half then slice)

2 garlic cloves or 2 teaspoon of jar garlic

400g cherry tomatoes

400g can diced tomatoes

1 cup of pitted mixed olives ( I use the homebrand olives in a jar)

180g bocconcini , coarsely torn

1/3 cup of basil pesto

Method :

1) cut each piece of chicken in half horizontally. ( place hand on top and slowly cut across) Sprinkle the chicken with oregano and season.. Heat half the oil in a large frypan over high heat and cook chicken for 2 minutes each side or until golden. Transfer to a plate.

2) Heat remaining oil in pan , add onion and garlic . Cook 1 minute or until onion is softens. Add cherry tomatoes and diced tomatoes and bring to the boil

3) Return chicken to pan and add olives and bocconcini. Reduce heat to low medium and simmer for 40 minutes or chicken is cooked through.

Serve drizzled with pesto sauce

Mashed potato or steamed rice and beans work well with this dish

Notes