Chicken with Olives
Chicken with Olives |
- 4 chicken breasts (boneless, skinless, fillets removed)
- 1/4 tsp pepper
- 7tbsp extra virgin olive oil
- 1 garlic clove (finely chopped)
- 16 black olives (stoned)
- 6 ripe plum tomatoes (peeled and chopped)
- Fresh basil leaves, a small handful salt, to taste
- Place each chicken breast between two sheets of grease proof paper or clear film. Pound with the flat side of a meat hammer to flatten to about 1cm thickness. Season with salt and pepper.
- Heat 4tbsp olive oil in a heavy pan over medium-high heat.
- Add chicken pieces and cook for 8-10 minutes until golden brown and almost done, turning once.
- Transfer chicken to warmed serving plates and keep warm while you cook the olives and tomatoes.
- Wipe out the frying pan and return to heat. Add another 2-3tbsp olive oil and fry garlic for 1 minute until golden and fragrant.
- Stir in the tomatoes and olives. Shred basil leaves and stir into the olive and tomato mixture. Then spoon it over the chicken.
- Serve immediately.
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