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Chicken with tomatoes, basil and olives

Recipe from: 3/1/1996 12:00:00 AM
Ingredients 10
Servings 4


  • 3
    large chicken breast fillets, thinly sliced
  • 15
    or more, olive purée (pâté)
  • 30
    olive oil
  • 45
    pine nuts (or toasted nibbed almonds)
  • 1
    large onion, sliced
  • 2
    cloves garlic, thinly sliced
  • 3
    courgettes, thickly sliced
  • 6
    tomatoes, quartered
  • 10
    fresh basil leaves, shredded plus sprigs to garnish
  • 12
    black olives


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.

Read more on: poultry  |  shallow-fry


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