Pan Fried Boneless Chicken Maryland with Tomato Sauces and Prawn

INGREDIENTS:

For 1 serving:

1 boneless chicken maryland(pierce it with fork or pointy knife)

4 medium size prawn(remove the vein at the back)

1/4 broccoli(for decoration purpose)

1 lime (squeeze over prawn when serve)

1/2 carrot(for decoration purpose - cut your desire shape)

1 slice of cheese

1 stalk of spring onion(for decoration purpose)

1 teaspoon butter

1 tomato(peel of the skin, save it for decoration)

2 teaspoon tomato paste

1 onion(chop finely)

2 clove of garlic(chop finely)

olive oil for pan frying

salt and black pepper for taste

20ml white wine

For marinate:

1 tea spoons dried oregano

1 tea spoons dried basil

1 tea spoon salt

1/2 tea spoon ground black pepper

  

METHOD:

Marinated the chicken maryland for  1-2 hours.

Heat up the frying pan with medium heat, add 2 table spoon olive oil (I use olive oil as it is more healthy)

When pan is sufficiently heated, add in the chicken maryland(let the skin part at the bottom first), allow about 5-8 minutes (until lightly browned) before turning to other side. Take it out when is done.

Add 1 table spoon more olive oil to the frying pan. Add in the prawns and pan fried for about 3-5 minutes(until lightly browned) before turning to other side. Set the frying pan aside.

Add some water to the saucepan and let it boil, toss in the broccoli and carrot when the water is boiling for about 1 minute. Take it out and put into a bowl then add in the butter then mix it. Set aside.

Decorate the chicken maryland, prawns and other(broccoli, carrot and lime, tomato skin, spring onion) accordingly to your liking.

Heat up the frying pan again(low heat) with the remaining olive oil, add in the garlic and onion, stir it until the garlic and onion starting to turn brown.

Add in the tomato and tomato paste, cook it for 1-2 minutes and then add  in the wine. let it simmer for 1 min. Spread them over the chiken maryland and set the slice of cheese on top of it and is ready to serve.