15-minute Greek chicken

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)

Method:

1. Season both sides of the chicken with salt and pepper.
2. 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.
3. Add remaining oil to pan. Reduce heat to medium-high. Add the onion, garlic and dried oregano. Cook, stirring, for 2 minutes 30 seconds.
4. Add passata, sugar, tomatoes and olives. Bring to a simmer. Cook for 5 minutes, stirring occasionally. Season with salt and pepper.
5. Return chicken to pan. Cook for 1 to 2 minutes or until chicken is heated through.
6. Sprinkle with fetta. Top with fresh oregano.