4 skinless chicken breast fillets
Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp extra virgin olive oil
1 brown onion, finely sliced
8 cloves garlic, crushed
1 tsp dried Italian herbs
2 x 400g cans cherry tomatoes
2 tsp raw sugar
2 tsp cider vinegar
4 thin slices sourdough bread
110g fresh mozzarella, torn
Basil leaves and toasted pine nuts, to serve
Preheat oven to 180°C fan-forced (200°C conventional). Season chicken breast with salt and pepper, then rub all over with half of the olive oil. Heat a heavy-based pan over medium heat. Sear chicken for 5 minutes, turning several times, until well browned. Set aside.
Pour remaining oil into same pan. Cook onion, garlic and herbs for 5 minutes, stirring, until tender. Stir in tomatoes, sugar and vinegar. Simmer, stirring, until tomatoes begin to burst. Season with salt to taste.
Arrange bread slices in a roasting pan. Top each piece with a chicken breast and drizzle liberally with sauce. Bake for 15 minutes. Sprinkle over cheese and bake for a further 10 minutes, until melted. Scatter with
basil and pine nuts to serve.
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