Lightly roasted chicken breasts with a tomato, olive and caper salsa


  • 4 skinless chicken breast fillets
  • 2 T olive oil
  • salsa
  • 3/4 cup of kalamata olives
  • 1 1/2 cups cherry tomatoes
  • 2 garlic cloves, crushed
  • 2 T capers
  • 1 t caper juice
  • 4 T good quality olive oil
  • 1/2 red onion, finely chopped
  • 2 T chopped fresh basil
  • salt and pepper


  1. Pre heat the oven to 180C / 350 F.
  2. Press down on the fat part of the chicken breast (or bash with a flat bottomed object) in order to even out the thickness of the whole breast which facilitates more even cooking.
  3. Heat he olive oil in a frying pan, and when hot, pan fry the chicken breasts on each side until just turning golden but not cooked through. Remove and set aside in a medium size roasting tray.
  4. Mix all the salsa ingredients together and spread over the chicken breasts and in the tray.
  5. Roast for 20 – 25 minutes until cooked through.


This would be lovely served with crusty bread, rice or cous cous to mop up all the juices