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Chicken with tomato and olive salsa


recipe, chicken, olives

Ingredients 8
Servings 4
Time 15 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
 

Method

15 min
 

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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