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Serves 4
Serve with a
sun-dried tomato, basil and garlic dressing
Ingredients:
4 chicken breasts skinned
100g pitted olives
100g capers
50g breadcrumbs
Dressing
100g sun-dried tomatoes
1 clove garlic
6 basil leaves
50ml white wine vinegar
25g caster sugar
100ml water
Method
Blend the olives, capers and breadcrumbs together. Split the chicken
breasts into two pieces lengthways. Heat a frying pan and a little
olive oil into the pan. Pour of the remaining oil to leave a fine
film in the pan. Seal the chicken on both sides and take out of
pan. Place the bottoms on a baking tray. Spread some of the olive
mix on to the chicken before placing the top of the chicken on to
make a sandwich. Add some more olive mix and repeat with the other
chicken breasts.
Sauce:
If the sun-dried tomatoes are in oil, squeeze out the oil and put
on a paper towel. Crush the garlic in a sauce pan and add the vinegar,
sugar and water and bring to the boil. Blend together the basil
and sun dried tomatoes and add to the saucepan. Taste the sauce
and add some more vinegar or sugar if required. Heat the oven to
medium to high and place the chicken in the oven for 10 mins. Serve
with the sauce.
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