2-3 skin on boneless free range or organic chicken breast

Can or jar of plain tomato sauce

1/2 of a sliced red onion

1 cup of Diced pancetta

1/4 brown bag of sliced mushrooms (prefer crimini or portobello)

Pinch of chili flakes

Chopped fresh basil

Grated Parmesan cheese. 

TBS of olive oil

Salt and pepper



Heat oven to 375F

Pan fry diced pancetta until crispy then remove to a seperate bowl.

Season Boneless, skin on chicken breast with salt and pepper.

Add a glug of olive oil to the pancetta pan and heat till hot.

Sear chicken, skin side down till skin is well crispy then flip and cook for 30 seconds and remove chicken from the pan and set aside.

In the same pan, now sautee the sliced red onions until brown, add the pancetta back to the pan and continue to cook for 30 seconds.  Add sliced mushrooms and sautee until soft.  Now add 2 cloves of crushed garlic, jar or can of tomato sauce and a pinch of chili flakes.  Cook for 10 minutes to allow flavors to blend.

Now add the seared chicken breast to the arrabiata and burry them in the sauce.  Put in the oven for 20 ish minutes or until the chicken is cooked.  Slice the chicken in half and place on top of each other and pour arrabiata sauce on top and finish with grated parmesan and fresh basil. 

Serve with a nice green salad.