2 people:
4 skinless chicken thigh fillets
1 T olive oil
salsa:
1/3 cup pitted kalamata olives (used garlic & herb marinated)
3/4 cups cherry tomatoes
2 garlic cloves, crushed
1 T capers
1 t caper juice
2 T good quality olive oil
1/4 large red onion, diced
1 to 2 T chopped fresh basil
salt and pepper
Pre heat the oven to 180C.
Heat he olive oil in a frying pan, and when hot, pan fry the chicken breasts on each side until golden. 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 25 minutes until cooked through.
4 skinless chicken thigh fillets
1 T olive oil
salsa:
1/3 cup pitted kalamata olives (used garlic & herb marinated)
3/4 cups cherry tomatoes
2 garlic cloves, crushed
1 T capers
1 t caper juice
2 T good quality olive oil
1/4 large red onion, diced
1 to 2 T chopped fresh basil
salt and pepper
Pre heat the oven to 180C.
Heat he olive oil in a frying pan, and when hot, pan fry the chicken breasts on each side until golden. 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 25 minutes until cooked through.
Served with cauliflower rice.
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