4 small chicken breast fillets, lightly malleted
1 can crushed tomatoes
3 spring/green onions, finely sliced
1 tablespoon fresh oregano leaves
2 cloves garlic, crushed
1/4 cup light/skim evaporated milk
8 steamed chat potatoes, halved
200g beans, trimmed and steamed
1. Heat a large, non-stick frying pan to medium-high and spray lightly with oil. Work in batches to brown chicken on both sides.
2. Remove chicken from pan and add the tomatoes. Simmer until slightly reduced, then add onions, oregano, garlic and milk.
3. Return chicken to pan and reduce heat to low. Cover with lid or foil and simmer 5 min or until cooked through, turning once. Serve with steamed potatoes and beans.