Rinse and pat-dry the chicken. Arrange in a tray, pour over the Vegeta Piquint grill marinade and leave the fillets in the fridge to marinate for 30 minutes.
Remove the chicken from the marinade and add to the hot oil in a skillet. Fry on medium heat until nice and golden brown.
Add the remaining marinade, passata and water, and cook on medium heat for about 10 minutes. Add water as necessary to dilute the sauce to the desired consistency.
Serve warm with steamed rice and fried mushrooms.
If you prefer a thicker sauce, you can use chopped tomatoes instead of passata.