Tizzana - The Olive Branch - Recipes

Pan Fried Chicken Breasts with Tomato and Olives

Ingredients to serve 4

  • 4 Chicken breasts (skinless)
  • teaspoon cayenne pepper
  • 100ml olive oil
  • 1 clove garlic (chopped fine)
  • 20 tree-ripened olives (stoned)
  • 6 ripe tomatoes (sliced)
  • Small handful basil leaves
  • Salt to taste

Place the chicken breasts between two sheets of plastic film and flatten with a bottle or roller. Season chicken with salt and cayenne pepper.

Heat 3-4 tbsp olive oil in a frying pan and cook the chicken on medium heat for 4-5 minutes until golden brown.

Transfer the chicken to a serving plate and keep warm. In another frypan or saucepan add the remaining oil and gook the garlic for about one minute. Add the olives and cook for 2 minutes, then stir in the tomatoes. Stir in the shredded basil leaves. Spoon the mixture over the chicken and serve.

 


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