I posted this photo to my instagram several weeks ago and lots of people commented on how good it looked.
I promised I would share the recipe, and finally I am getting around to it. Sorry for the delay! But just in time for a summer night on the deck/patio/backyard 🙂
For the chicken:
4 large skinless chicken breasts, de-boned (or pre-cut chicken tenders)
1 cup flour, seasoned with salt & pepper
for the dressing:
1 cup Kalamata Olives, pitted and roughly chopped
2 tbsp capers (optional)
1 cup cherry tomatoes, roughly chopped
1/2 cup olive oil
juice of 1 lemon
1/2 cup fresh parsley, chopped
salt & pepper to taste
- Start by pounding the chicken between two layers of cling film until approximately 1/3″ inches thick.
- Coat the chicken in the seasoned flour and fry in a hot pan until browned on either side and cooked through (approximately 1-2 minutes per side).
- Meanwhile, combine all the ingredients for the dressing and set aside. Play with the ratio of tomatoes to olives. Calder thought it was a little too salty, but I also had capers in mine. Next time I would use a few less olives and no capers.
- When the chicken is cooked, remove from the pan and serve topped with the dressing.
Original recipe found here.