Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat 2 tbsp oil in a frying pan and fry the chicken breasts until brown. remove and keep aside. in the same pan add the remaining oil, aubergines, onion, green pepper, mushrooms and courgettes. cook for 5 minutes or until the onion is transparent. season. return the chicken into the pan. cover and cook for 15 minutes. pour the tomato pulp and continue cooking for 1 mins or until the chicken is completely cooked and vegetables tender. garnish with olives.

Target recipe: heat oven to 180*c. season the chicken with salt and freshly ground pepper. heat the olive oil in a flameproof casserole (you'll need one with a lid) and brown the chicken all over. transfer to a plate. fry the onion and red pepper in the casserole for a couple of minutes, then stir in the garlic and rice. pour in the wine and passata and add the olives, sun dried tomatoes and basil. season, stir well and bring to a simmer. return the chicken to the pan, push it into the liquid. cover and bake for 45 minutes. scatter with basil leaves, parmesan and a grinding of pepper to serve.