Put one-quarter of the garlic, the thyme
and some seasoning in 2 tsp of the olive
oil and set aside.
Heat the remaining oil in a pan. Tip
in the onions and celery, and cook for
around 10 mins until soft. Add the
courgettes and the rest of the garlic,
and fry for a few mins to soften. Add the
tomatoes, ½ can water, capers, vinegar,
sultanas and seasoning. Gently simmer
for around 20 mins until the juices have
thickened and the vegetables are tender.
Meanwhile, cut the chicken breasts in
half to open up like a book. Place them
between 2 layers of baking parchment
and flatten a little by bashing gently with
a rolling pin. Heat a griddle pan and rub
the chicken with your flavoured oil,
discarding the garlic. Cook for around
3 mins each side, or until cooked through
– you may have to do this is batches,
depending on the size of your pan. Cut
the chicken into strips and serve
alongside the courgette caponata.