Update my dinner status, I'm making this tonight.
2 chefs marked this as Try Soon
Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Place the chicken breasts on a clean work surface, cover with cling film and gently bash with a rolling pin or meat mallet until about half an inch thick.
Season the chicken with salt and cayenne pepper
De-seed and finely chop the tomatoes into a bowl, chop the olives into the bowl, add the crushed garlic, a few drops of lemon juice and most of the basil leaves, torn up (saving a a couple for garnish).
Heat a large non-stick frying pan, add a little olive oil and gently fry the chicken breasts for just about two to 3 minutes each side or until just done to check that it is cooked pierce the thickest part with a fork and if the juices run clear its done.
Take care not to overcook, top with the tomato mixture and serve with potatoes, rice, or salad and your choice of fresh vegetables, enjoy!
