Lovely dinner recipe for Chicken breasts, topped with tomatoes, olives and capers
500g boneless, skinless chicken breasts (about 2 large breasts)
2 Tbsp extra virgin olive oil
Salt and freshly ground black pepper
half an onion, finely chopped
1 clove of garlic, crushed
1 cup whole tinned tomatoes with their juice
1.5 tsp oregano
about 12 black olives, pitted and halved
1 Tbsp capers
Peel and finely chop the onion, crush the garlic. Chop the tomatoes roughly and set aside. Slice the chicken into two or three thin fillets – flatten them a little with a meat mallet if necessary.
Heat the oil in a large frying pan until hot (try dropping a crumb in it – it should sizzle) and then add the chicnek fillets. Fry until beginning to brown and slightly crispy at the corners, then flip over and repeat on the other side (about 4 minutes per side). Remove from the pan and keep warm.
Remove the pan from the heat and add the onions and garlic (I added an extra drop of olive oil as the pan was quite dry by this stage). Fry over gentle heat till the onions become translucent but not brown. Add the tomatoes and continue to cook for about 5 minutes, then add the oregano.
Cook for another 5 minutes, until the tomatoes are no longer watery, then add the olives and capers.
Add the chicken fillets back into the pan and heat through before serving.
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