2stalkscelerycut lenghtways into 3 then cut into dice
2anchovy filletsvery finely minced
3 cloves garlicfinely minced
1400 gram can of Whole Italian Tomatoescrushed by hand
Large pinchdried hot red chili flakes
4tbspparsleyfinely chopped divided into 2
200grfeta cheesecut up into small cubes
In a pan that has a lid saute the onions and celery until translucent.
Then add the garlic and anchovies, chili pepper and saute for a couple of minutes. Add the tomatoes, bay leaf, salt, sugar, 1½ tbsp parsley and dried oregano
Bring to a steady simmer and add the chicken breasts, cover with the sauce and reduce heat and simmer gently with the lid on for 20 minutes until just cooked. Then remove from the heat.
When ready to serve warm the chicken breasts gently and add the cubed feta cheese, sprinkle over the remaining 1½ tbsp of parsley and serve with rice or coarsely crushed potatoes to soak up the extra liquid.
A good recipe and something you can get onto the t able quite quickly. I do get tired of writing about how fabulous my recipes are! Are They? You know the old adage about, "One man's meat is another man's poison". Well we really like it and of course I hope you do too. It's good with rice and boiled small new potatoes unpeeled and lightly crushed are excellent.The best vegetable I can think of to go with this would be oven roasted or pan roasted red peppers with balsamic vinegar.