Place the chicken breasts in an airtight container.
Add the olive oil and lemon juice. Sprinkle with the salt and pepper and add the rosemary sprigs. Cover and leave to marinate for 1 hr in the refrigerator, turning the meat over after 30 minutes.
Drain the marinade and set it aside. Cook the chicken breasts in a hot frying pan for around 6 to 7 minutes on each side.
Put the marinade in a saucepan and gently simmer it for a few minutes. Add the tomato sauce, leave two minutes to heat up and serve.
Serve the chicken with the sauce and roasted vegetables.
We advise you to use a traditional-tasting PDO olive oil from Aix-en-Provence – olives maturées (matured olives) for its sweetness and its aromas of sourdough bread, black olive, cocoa and cooked artichoke, which go very well with potatoes.
You can also use PDO olive oil from Vallée des Baux-de-Provence – olives maturées.