Chicken in Tomato & Mascarpone Sauce

1 onion, finely chopped
2 tsp Schwartz Minced Garlic
3 tbs olive oil
2 x 400g tins cherry tomatoes
4 tbs mascarpone
1 tbs Schwartz Basil
6 boneless chicken breasts

STEP 1

Pre-heat the oven to 190°C, 375°F, Gas Mark 5.



STEP 2

Fry the onion and garlic in the olive oil over a gentl heat, until softened but not coloured. Add the tomatoes, season well and simmer for 10-15 minutes. Take off the heat and stir in the mascarpone and half the Basil.



STEP 3


Heat a little more oil in a pan and fry the chicken breasts on both sides until golden. Transfer to an ovenproof dish and pour over the sauce. Cook in the oven for 25-30 minutes or until the chicken is cooked through. Garnish with the remaining Basil and serve with pasta.