Ingredients (4 servings)
4 chicken breast steaks
2 tablespoons extra virgin olive oil
1 brown onion, finely diced
2 garlic cloves, crushed
2 teaspoons dried oregano
700g tomato passata (see passata recipe on the Manna website)
1 teaspoon white sugar
250g cherry tomatoes
3/4 cup pitted olives
30g Greek fetta, crumbled
Fresh oregano leaves, to serve (optional)
Season both sides of the chicken with salt and pepper.
Heat ½ the oil in a large, deep frying pan over high heat. Add chicken. Cook for about 45 seconds each side or until browned and just cooked through. Transfer to a plate.
Add remaining oil to pan. Reduce heat to medium-high. Add the onion, garlic and dried oregano. Cook, stirring, for 2 minutes 30 seconds. Add passata, sugar, tomatoes and olives. Bring to a simmer. Cook for 5 minutes, stirring occasionally. Season with salt and pepper.
Return chicken to pan. Cook for 1 to 2 minutes or until chicken is heated through. Sprinkle with fetta. Top with fresh oregano.