- 4 chicken breasts
- 1 tbsp olive oil
- 2 medium onions, sliced
- A generous handful of picked basil leaves, chopped
- Olive oil
- 1/2 295g can Campbell's Condensed Cream of Tomato Soup
- 4 slices of Swiss gruyere cheese (can be substituted for another cheese)
- Salt and pepper
- For the sauce:
- 1/2 295g can Campbell's Cream of Condensed Tomato Soup
- 1 tbsp of olive oil
- Chopped basil leaves
- Water to loosen, if needed
Step 1Heat a little cooking oil in a large frying pan.
Step 2Season the chicken breasts and fry over a medium heat for 7-8 minutes on each side, leaving a moist centre in the breasts.
Step 3Meanwhile, in another saucepan, fry the sliced onions in olive oil until softened, allowing them to lightly colour.
Step 4Add the 1/2 can of Campbell's Condensed Cream of Tomato Soup to the onions and bring to a gentle simmer, allowing the soup to thicken. Season with salt and pepper.
Step 5To make the sauce, whisk the remaining 1/2 can of Campbell's Condensed Cream of Tomato Soup with a little water to loosen and heat. Season if needed, stir in the chopped basil leaves and a splash or two of olive oil.
Step 6Place the chicken breasts on a baking tray, topping each with the tomato, basil and onions mixture.
Step 7Place a slice of the Swiss cheese on top of each, allowing it to warm under a pre-heated grill until it begins to melt.
Step 8The tomato, onion, basil and melted cheese topped chicken breasts are now ready to serve with the rich tomato basil sauce.