Chicken with tomato, olives and capers
skinless chicken breast
540 g, (buy 600g, fat trimmed)
1 medium, finely chopped
200 g, mixed medley, halved
baby capers, rinsed, drained
black olives, drained
⅔ cup(s), mixed variety, pitted, halved (105g)
fresh flat-leaf parsley
¼ cup(s), coarsely chopped
4 slice(s), (4 x 35g slices)
2 cup(s), (1 bunch) trimmed
1 medium, wedges, to serve
1 x 3 second spray(s)
- Cut each chicken breast fillet in half horizontally to make 2 thinner fillets.
- Preheat a chargrill or barbecue on high. Lightly spray the chicken with oil. Cook for 2-3 minutes each side or until cooked through.
- Meanwhile, heat the oil in a large frying pan over high heat. Cook the onion, stirring, for 2 minutes or until soft. Add tomato, capers and olives and cook, stirring, for 3 minutes or until heated through. Stir in the parsley.
- Chargrill bread for 1 minute each side or until toasted. Serve the chicken with tomato mixture, rocket, bread and lemon wedges.