Ingredients

Method

• 12 pitted olives
• 2-3 torn ripe Roma tomatoes
• 2 roughly chopped shallots or onions
• 2 cloves crushed garlic
• 4 free-range chicken fillets
• Olive oil
• Sea salt
• Caponata
• Parsley

Method

Ingredients

To make the caponata, gently fry pitted olives, torn ripe Roma tomatoes, roughly chopped shallots or onions and cloves of crushed garlic over a medium to high heat for 10 minutes.

Meanwhile, place free-range chicken fillets between two layers of cling film and flatten to a 2 cm thickness using a rolling pin.

Remove the cling film, rub with olive oil and sprinkle with sea salt.

Fry over a medium heat for 2 minutes a side, or until golden brown.

Serve with the caponata, garnished with fresh parsley, and your choice of sidedishes.