Chicken with tomato and olive salsa

4 servings Preparation: 15 mins, Cooking: 15 mins By Food24
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Tap for method

Ingredients (8)

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
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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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