Friday, 20 April 2012

Chicken with Olives

Chicken with Olives
Chicken with Olives
Ingredients
  • 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
Method

  1. 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.
  2. Heat 4tbsp olive oil in a heavy pan over medium-high heat.
  3. Add chicken pieces and cook for 8-10 minutes until golden brown and almost done, turning once.
  4. Transfer chicken to warmed serving plates and keep warm while you cook the olives and tomatoes.
  5. 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.
  6. Stir in the tomatoes and olives. Shred basil leaves and stir into the olive and tomato mixture. Then spoon it over the chicken.
  7. Serve immediately.

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