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

A simple and delicious chicken dish packed with Mediterranean flavours of olives, capers and tomatoes.
Print Recipe
lightly roasted chicken breasts with a tomato, olive and caper salsa
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes

Ingredients

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

Instructions

  • Pre heat the oven to 180C / 350 F.
  • 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.
  • 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.
  • Mix all the salsa ingredients together and spread over the chicken breasts and in the tray.
  • Roast for 20 - 25 minutes until cooked through.

Notes

This would be lovely served with crusty bread, rice or cous cous to mop up all the juices.
Store any leftovers in the fridge.