- 2 chicken breasts
- 2 tbsp polenta
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
- 2 tbsp freshly grated Parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 tsp chopped fresh thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2-3 tbsp black olive tapenade
- 3 halved large vine-ripened tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
Mix together the polenta, Parmesan,chopped fresh thyme and olive oil.
Skin the chicken breasts, spread with the black olive tapenade, then put them in a baking dish on a bed of thyme sprigs together with the tomatoes. Pat crumbs on chicken and tomatoes, drizzle with the olive oil.
Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
Serve with salad and crusty bread.
For bags of flavour
Roast on a bed of fresh herbs, chopped garlic or sliced onion.
If you want the chicken itself to actually have some flavour, start with the best quality. Organic free-range corn-fed chickens have the most taste.
For the juiciest chicken
Keep the skin on. If you're bothered about fat and calories, take it off before eating. If you do remove the skin before cooking, compensate by wrapping the chicken breasts or giving them a tasty coating. This helps keep in the juices, stops the chicken from drying out and adds flavour.