Lightly roasted chicken breasts with a tomato, olive and caper salsa
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Cuisine
Mediterranean
Lightly roasted chicken breasts with a tomato, olive and caper salsa
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A simple and delicious chicken dish packed with Mediterranean flavours of olives, capers and tomatoes.
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Ingredients
- 4 chicken breast skinless fillets
- 2 Tbsp olive oil
- salsa
- 3/4 cup kalamata olives
- 1 1/2 cups cherry tomato
- 2 garlic crushed, cloves
- 2 Tbsp capers
- 1 tsp caper juice
- 4 Tbsp olive oil good quality
- 1/2 red onion finely chopped
- 2 Tbsp basil chopped, fresh
- salt
- black pepper
Instructions
- Pre heat the oven to 180C / 350 F.
- Press down on the fat part of the chicken breast (or bash with a flat bottomed object) in order to even out the thickness of the whole breast which facilitates more even cooking.
- Heat he olive oil in a frying pan, and when hot, pan fry the chicken breasts on each side until just turning golden but not cooked through. Remove and set aside in a medium size roasting tray.
- Mix all the salsa ingredients together and spread over the chicken breasts and in the tray.
- Roast for 20 - 25 minutes until cooked through.
Notes
- This would be lovely served with crusty bread, rice or cous cous to mop up all the juices.
- Store any leftovers in the fridge.
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