TURMERIC CHICKEN

Ingredients......4 boneless chicken breasts. 1 and 1/2 tbs of ground turmeric, 2 tbs of lemon juice, 2tbs of fresh chopped mint, 2tbs of chilli sauce, 1 tbs of butter/ marg, 1 onion peeled and sliced, 400gm can of diced tomatoes, cracked black pepper to taste. Toss the chicken breasts in the ground turmericuntil well coated. Place the breasts in a dish with the lemon juice, mint and 1 tbs of chilli sauce , mix covering the chicken breasts, cover and marinate for 4-5 hours. Preheat your oven to 160 deg C. Now melt the butter/ marg in a large frypan, cook the chicken breasts gently on each side for a 6 minutes. Transfer the chicken to a plate. Add the onions , tomatoes and remaining chilli sauce to the pan and cook over a medium heatfor 5 minutes. Season with the cracked black pepper. Slice each chicken breast diagonally and then reform into breast shape. Use an egg lifter to place the chicken on top of the tomato mixture, cover and warm through in the preheated oven for 20 minutes or until the breasts are cooked through. Serve with steamed rice and or a green leafed salad.