Damn, it feels like my blog has suddenly turned into a cooking blog since I moved in with my grandfather. The funny thing is, I hate cooking when I’m on my own, I normally eat junk food but I love cooking for other people and my grandfather is my test dummy hehe

Last night I used some left over rice to finish off this dish, I ended up cooking way too much rice with the Chinese food the other day, so rather than throwing it out, I re-used it and the good thing was it still tasted fresh when I re-heated it in the microwave (look here for how to cook rice, if you need too). This recipe is really simple to make and takes in total, 20 minutes to do

Ingredients:
5 tbsp extra virgin olive oil
1 onion, chopped finely
1 can canned chopped tomatoes
5 mushrooms, chopped
4 garlic cloves, cut into fourths
Lemon Juice, Salt and Pepper to season
Handful of fresh basil leaves, chopped
3 chicken breasts
Rice or Spagetti

Method:
1. Take your chicken breasts and flatten them a little. Sprinkle with salt, pepper and some lemon juice and wrap in foil (loosely not tight) and cook in the oven at 200ºc for approx 20 minutes.

2. While the chicken is cooking, you can prepare and cook the sauce by heating some oil in a large pan in medium heat. Add chopped onions and mushrooms then cook gently for 5 minutes until they are soft and slightly golden. Next, add the tomatoes and garlic and bring it to boil. Simmer (turn down heat) for let it bubble away for 15-20 minutes. Season with a little salt, pepper and sprinkle basil throughout and stir.

3. Once the chicken is cooked, put straight on a plate with some rice (or spagetti) and spoon over some of the yummy tomato sauce and eat I used a little plastic cup to make the rice look all funky of the plate!