Tuesday, 7 July 2009

Pan Fried Chicken with Tomatoes

Pan Fried Chicken with Tomatoes
A nice quick and tasty dish ideal for those with a busy life style

Serves: 2

Time: 15 minutes

You Will Need
2 breasts of chicken
2 tomatoes
4 black olives, pitted
1 crushed garlic clove
Salt and pepper
2 tablespoons olive oil
Basil leaves

Lay the chicken breasts on a clean work surface. Cover with cling film and gently beat with a rolling pin or meat mallet until 1cm (0.75in) thick.
Deseed and finely chop the tomatoes into a bowl, chop the olives into the bowl, add the crushed garlic, seasoning, a few drops of lemon juice and most of the basil leaves, torn up (saving a few for garnish).
Heat a large non-stick frying pan. Add a little oil and gently fry the chicken breasts for just under two minutes each side or until just done. To check for doneness take a thin slice off one side of a breast. If the flesh is white, it is cooked. Take care not to overcook, top with the tomato mixture and serve
Serve with potatoes or rice or salad and your choice of fresh vegetables