Chicken with tomato and olive salsa

This recipe is quick and easy and you won't need to go to the store for to get the ingredients.
 
recipe, chicken, olives
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Recipe from: 28 September 2015
Preparation time: 10 min
Cooking time: 5 min
 
 

Ingredients

 
  • 4
    chicken breast fillets
  • 30
    ml
    olive oil
  • 3
    ripe tomatoes, seeded and diced
  • handful pitted calamata olives, chopped
  • 20
    ml
    chopped basil or parsley
  • 15
    ml
    olive oil
  • 10
    ml
    red wine vinegar
  • prepared couscous or creamy polenta, to serve
Servings: Change Serving
 
 

Method

 

Cut the chicken fillets in half horizontally. Drizzle with olive oil and season well with salt and freshly ground black pepper. Heat a pan over high heat and fry the chicken for 2 minutes per side, or until just done. Cover in foil for a few minutes until ready to serve.

Salsa:

Toss together the tomatoes, olives, herbs, olive oil and vinegar. Serve with the chicken on a bed of couscous or creamy polenta.

Text and image source: Ideas magazine

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Read more on: recipe  |  chicken  |  olives
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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