* 3 medium-sized chicken breasts, each breast sliced into cutlets
* 100g (3.5oz) of plain flour (in the bowl)
* 10 cherry tomatoes, sliced in half
* 150g (5.3oz) of sun-dried tomatoes, finely diced
* 2tbsp of olive oil (you can use oil from sun-dried tomatoes)
* 30g (1oz) of butter
* 4 garlic cloves, finely diced
* 200ml (0.21quarts) of veg stock
* 300ml (0.31quarts) of heavy cream
* 30g (1oz) of grated parmesan cheese (plus 10g more for garnish)
* 1tsp tomato paste
* 1tbsp oregano
* fresh basil, a few leaves for garnish
* salt & black pepper to taste
* 1tsp of chilli flakes (optional)
**How to prepare Marry Me Chicken:**
**1.** Preheat the oven to 140C (284F) and place sliced cherry tomatoes on the tray, drizzle with olive oil, salt and pepper. Slow-roast for 45 minutes.
**2.** Season sliced chicken breast with a little bit of salt and coat them in plain flour. Transfer them to a plate but do not stack as they will stick together.
**3.** Preheat the frying pan and add olive oil and butter. Once butter melts, pan-fry chicken breasts on medium-high heat until both sides are golden brown (I had to do it in three batches). When ready transfer the chicken onto a plate. Keep covered with another plate and set aside.
**4.** Saute the diced garlic for a minute and add veg stock, give it a stir to remove any bits stuck to a pan. Next, add heavy cream and parmesan cheese. Simmer for 2 minutes then mix in 1tsp of tomato puree, season with oregano and chilli.
**5.** Add chopped sun-dried tomatoes and the chicken, simmer for a few minutes or until the sauce thickens. Season with salt and pepper to your taste.
**6.** Garnish with semi-dried cherry tomatoes, fresh basil leaves and sprinkle with parmesan. Enjoy with pasta, rice or pearl barley.
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**Ingredients for Marry Me Chicken:**
* 3 medium-sized chicken breasts, each breast sliced into cutlets
* 100g (3.5oz) of plain flour (in the bowl)
* 10 cherry tomatoes, sliced in half
* 150g (5.3oz) of sun-dried tomatoes, finely diced
* 2tbsp of olive oil (you can use oil from sun-dried tomatoes)
* 30g (1oz) of butter
* 4 garlic cloves, finely diced
* 200ml (0.21quarts) of veg stock
* 300ml (0.31quarts) of heavy cream
* 30g (1oz) of grated parmesan cheese (plus 10g more for garnish)
* 1tsp tomato paste
* 1tbsp oregano
* fresh basil, a few leaves for garnish
* salt & black pepper to taste
* 1tsp of chilli flakes (optional)
**How to prepare Marry Me Chicken:**
**1.** Preheat the oven to 140C (284F) and place sliced cherry tomatoes on the tray, drizzle with olive oil, salt and pepper. Slow-roast for 45 minutes.
**2.** Season sliced chicken breast with a little bit of salt and coat them in plain flour. Transfer them to a plate but do not stack as they will stick together.
**3.** Preheat the frying pan and add olive oil and butter. Once butter melts, pan-fry chicken breasts on medium-high heat until both sides are golden brown (I had to do it in three batches). When ready transfer the chicken onto a plate. Keep covered with another plate and set aside.
**4.** Saute the diced garlic for a minute and add veg stock, give it a stir to remove any bits stuck to a pan. Next, add heavy cream and parmesan cheese. Simmer for 2 minutes then mix in 1tsp of tomato puree, season with oregano and chilli.
**5.** Add chopped sun-dried tomatoes and the chicken, simmer for a few minutes or until the sauce thickens. Season with salt and pepper to your taste.
**6.** Garnish with semi-dried cherry tomatoes, fresh basil leaves and sprinkle with parmesan. Enjoy with pasta, rice or pearl barley.