100g lean Chicken breast

2 Tomatoes

1 tsp Garlic minced

1 Tbsp Parsley, chopped

1 Bay Leaf

pinch Rosemary

1 Tbsp white Vinegar

5 - 6 Capers





  1. Season the chicken breast with salt and pepper, put it in a bowl. Add bay leaf, rosemary crushed garlic capers and vinegar
  2. Leave to marinate overnight or at least 1 hour
  3. Stew the tomatoes (don’t add water)
  4. Preheat the oven to 180°C (350°F)
  5. Drain the chicken, reserve the marinade
  6. Lightly dry fry the chicken in a Teflon double pan. Add the garlic and tomatoes
  7. Place the chicken and tomato mixture in the oven with reserved marinade. Cover with foil and bake in oven for 20 minutes
  8. Set on a plate and serve hot