Slow-cooked balsamic chicken
Skinless chicken breast
500 g, (buy 2 x 250g), fat trimmed
200 g, halved
¼ cup(s), leaves, half torn and half remaining whole
4 clove(s), thinly sliced
¼ cup(s), (60ml)
Dried chilli flakes
1 x 3 second spray(s)
- Preheat oven to 170°C. Lightly spray a non-stick frying pan or chargrill pan with oil and heat over high heat. Cook chicken for 2 minutes each side or until lightly golden.
- Place garlic, tomatoes, torn basil, vinegar, sugar, thyme and chilli in a baking dish. Add chicken, season with salt and pepper and toss to combine.
- Cover dish with foil and bake for 1 hour, basting chicken halfway, or until it is cooked through. Remove foil for last 10 minutes of cooking time. Set aside to rest for 10 minutes, then thinly slice.
- Meanwhile, cook spaghetti in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain and serve pasta topped with chicken. Sprinkle over whole basil leaves.