- 2 chicken breasts
- 1 stock cube
- 1 red onion
- 3 cloves garlic
- olive oil
- 200g/7oz ripe cherry tomatoes (ideally a mix of red and yellow)
- small bunch of basil
- 1 tbsp chopped thyme
- 1 tbsp chopped sage
- 2 lemons
- Poach the chicken breasts in boiling water with a stock cube and half a lemon for ten minutes. Leave in the hot stock until ready to serve.
- Meanwhile soften the red onion and two chopped cloves of garlic together in a little olive oil.
- Add the tomatoes and cook for six or seven minutes.
- When the tomatoes are warmed through, add another glug of olive oil, seasoning, and a small handful of shredded basil.
- Make the marinade. Place the thyme, sage, the last clove of garlic and a few basil leaves into a blender with the juice of a lemon and equal amounts of olive oil. Pulse for a few seconds.
- Just before serving, slice the hot chicken into five or six pieces, without cutting all the way through. Drain the poaching liquor and place the semi-sliced chicken back into the dry pan.
- Pour the lemon and herb marinade over the chicken and make sure it coats the chicken evenly. Heat through.
- To serve, spoon the tomato sauce on the bottom of a dish, finish slicing the chicken and place on top. Drizzle over the remaining marinade and sprinkle on some chopped basil.