- 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
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.