Flattened chicken with tomatoes, olives & capers

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1. Split the chicken breast almost in half and open it out like a book. Bash with a rolling pin to flatten, then lightly coat in the seasoned flour. Heat the oil in a pan, add the chicken and cook for 3-4 mins on each side until crisp, browned and cooked through. Remove from the pan and keep warm.
2. Add the tomato, capers, olives and wine to the pan, season to taste, then bring to the boil. Bubble the sauce for 2-3 mins until the tomatoes are starting to break down, then spoon over the chicken and scatter with chopped herbs. Delicious with steamed potatoes.

339 kcalories, protein 36g, carbohydrate 9g, fat 17 g, saturated fat 3g, fibre 3g, salt 2.78 g

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• red book

  14 October 2009

  red book rated and commented on this recipe

  

  My 10 yr old daughter helped me with this dish - actually she did all but the frying of the meat, it was very tasty and very quick and after watching the Hairy Bikers tour Britain she has drizzling sauces round the plate down to a fine art.

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Ingredients

• 1 boneless, skinless chicken breast
• a little seasoned flour , for dusting
• 1 tbsp olive oil
• 1 large ripe tomato , chopped
• 2 tsp capers
• handful olives
• splash white wine (or water, if you prefer)
• chopped chives or parsley

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Difficulty and servings

Serves 1

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Ingredients

• 1 boneless, skinless chicken breast
• a little seasoned flour , for dusting
• 1 tbsp olive oil
• 1 large ripe tomato , chopped
• 2 tsp capers
• handful olives
• splash white wine (or water, if you prefer)
• chopped chives or parsley

339 kcalories, protein 36g, carbohydrate 9g, fat 17 g, saturated fat 3g, fibre 3g, salt 2.78 g

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