1 chicken breast
1 can tomato sauce
1 red onion
5 – 6 garlic cloves
1 tbs parsley
1/2 tbs oregano
1 bay leaf
1/2 tbs basil
extra virgin olive oil
pink salt & pepper
Cut the chicken breast in small cubes and fry it in 2 tbs of olive oil.
Chop the onion julienne and sauté it for 5 minutes in the same pan you used to fry the chicken for 5 minutes.
Add the crushed garlic and the tomato sauce.
Lower the heat to 6.
Add the chicken and all the herbs.
Season with salt & pepper, cover the pan with a lid and let the sauce cook for 25 minutes (add water if necessary).
You can serve this dish with rice or mashed potatoes.