Chicken with tomatoes, basil and olives

Name: Chicken with tomatoes, basil and olives
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 3.00 chicken breast fillets thinly sliced; 15.00 ml olive tapenade; 30.00 ml fresh chillies 573; 45.00 ml pine nuts (or toasted almonds, nibbed); 1.00 onion large, sliced; 2.00 garlic cloves, thinly sliced; 3.00 courgettes thickly sliced; 6.00 tomatoes quartered; 10.00 fresh basil shredded, to garnish; 12.00 black olives

4 servings

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Poultry

By Food24 November 03 2009

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Ingredients (10)

3.00	chicken breast fillets — thinly sliced
15.00 ml	olive tapenade
30.00 ml	fresh chillies — 573
45.00 ml	pine nuts — (or toasted almonds, nibbed)
1.00	onion — large, sliced
2.00	garlic — cloves, thinly sliced
3.00	courgettes — thickly sliced
6.00	tomatoes — quartered
10.00	fresh basil — shredded, to garnish
12.00	black olives

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Method:

1. Stir chicken into the olive purée and set aside.
2. Meanwhile heat the oil in a large pan or wok then fry the pine nuts or almonds until pale golden. Remove from the pan and set aside.
3. Add the onion to the pan and stir-fry until softened. Toss in the chicken, garlic and courgettes, then stir-fry for 5 minutes.
4. Finally, add the tomatoes, shredded basil, olives and pine nuts or almonds. Serve garnished with the basil sprigs.
Serves 4.