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45 minutes

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40 minutes

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20 minutes

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20 minutes

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30 minutes

Flattened chicken with caponata

15 minutes

Flattened chicken with caponata

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

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

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.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Winter vegetable open lasagne

Spiced coconut crab curry

Mexican refried beans

Breakfast burritos

Sundried tomato and pork mince pasta

Baked creamy tomato with dunking toasts

Swakopmund seafood soup

Spicy seafood broth with herbed coconut jasmine rice

Fresh herb pasta

Caramelised onion pissaladiére with anchovies and olives

Tempura cherry tomatoes, miso onion puree and gorgonzola cream

Flattened chicken with caponata

Flattened chicken with caponata

Ingredients

Method