4 Boneless skinless chicken breasts
400g (14oz) Can chopped tomatoes
1 Red pepper
1 Green pepper
1 Yellow pepper
1 Tablespoon Herbes de Provence
2 Cloves of garlic
6 Tablespoons olive oil
2 Tablespoons chopped fresh parsley
Basil leaves (optional) for garnish
Salt and black pepper
(1) Rub the chicken breasts with the herbs. Wash all the vegetables. Chop the courgettes. Peel and finely chop the garlic and onions. Cut peppers in half, remove seeds and white pith, then cut into wide strips.
(2) Heat 2 tablespoons of the oil in a large pan. Add the chicken and fry for 8 minutes. Turn over and fry for another 5 minutes. Remove from the pan and keep warm.
(3) Add remaining oil, onions, garlic, courgettes and peppers to the pan. Cook, stirring for 10 minutes, or until vegetables soften. Add the tomatoes with the juice, and season.
(4) Cover and simmer for 10 minutes. Stir in the parsley, and put the chicken on top. Cover and simmer for 10 minutes. Garnish with basil and serve.