A tasty succulent breast of chicken topped with tomatoes and olives with just a little cayenne kick.
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!
We are often asked by family and friends ?have you any recipes that are fast easy and cheap??
Well yes, we have heaps of them; this is one that is a nice quick and tasty dish, ideal for those with a busy life style.
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Serving Size: 1 Serving (380g) | ||
Recipe Makes: 2 | ||
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Calories: 325 | ||
Calories from Fat: 68 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 136.9mg | 42 % | |
Sodium 2562.2mg | 88 % | |
Potassium 908.8mg | 24 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 4.2g | ||
Protein 55.8g | 80 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 325
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