Summer chicken

Fairlady
4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (11)

65.00 ml sun-dried tomato paste
8.00 chicken breast fillets
freshly ground black pepper
olive oil — for frying
DRESSING
250.00 g cocktail tomatoes — halved
20.00 olives — black, pitted and chopped
65.00 ml fresh Italian parsley — chopped
125.00 g feta cheese — crumbled
salt and freshly ground black pepper
125.00 ml fresh chillies — 573
45.00 ml vinegar — balsamic
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Method:

Spread sun-dried tomato paste (if using) on both sides of chicken fillets. Season with milled pepper.
Heat oil in a heavy-based frying pan or preheat grill.
Fry or grill chicken breasts, turning once, for a total of 8 minutes, but don’t allow to dry out.
DRESSING: Meanwhile combine dressing ingredients and set aside.
Once chicken is cooked through, arrange fillets on a plate and spoon tomato dressing over. Serve with potatoes roasted in their jackets or rice, and fresh green beans or asparagus.



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