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Chicken with tomato and olive salsa

Recipe from: 28 September 2015
recipe, chicken, olives

Ingredients 8
Servings 4
Time 00:15


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



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.


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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