Chicken with tomato and olive salsa
|4||chicken breast fillets|
|30 ml||fresh chillies — 573|
|3||tomatoes — deseeded and chopped|
|olives — calamata, pitted and chopped|
|20 ml||fresh basil — or fresh parsley|
|15 ml||fresh chillies — 573|
|10 ml||vinegar — red wine|
|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.