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Lightly roasted chicken breasts with a tomato, olive and caper salsa
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Lightly roasted chicken breasts with a tomato, olive and caper salsa

A simple and delicious chicken dish packed with Mediterranean flavours of olives, capers and tomatoes.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Cuisine: Mediterranean

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

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  1. Pre heat the oven to 180C / 350 F.
  2. 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.
  3. 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.
  4. Mix all the salsa ingredients together and spread over the chicken breasts and in the tray.
  5. 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.