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Mediterranean chicken

Name: Mediterranean chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 4 chicken breast fillets, sliced in half (sideways) into 8 thin fillets; 1 garlic clove, crushed; 1 small red chilli, seeds removed, finely chopped; 400ml tomato passata*; 1 tablespoon baby capers, rinsed; 1/3 cup small pitted black olives; 1 tablespoon chopped flat-leaf parsley; 100g low-fat feta, crumbled; Steamed green vegetables (such as broccolini), to serve

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by Chrissy Freer

Nutritionist and food writer

Oct 03, 2015

Ingredients (10)

1 tablespoon olive oil
4 chicken breast fillets, sliced in half (sideways) into 8 thin fillets
1 garlic clove, crushed
1 small red chilli, seeds removed, finely chopped
400ml tomato passata*
1 tablespoon baby capers, rinsed
1/3 cup small pitted black olives
1 tablespoon chopped flat-leaf parsley
100g low-fat feta, crumbled
Steamed green vegetables (such as broccolini), to serve

Method

1.

Preheat the oven to 180°C.
2.

Heat oil in a large frypan over high heat. Add chicken, season with salt and pepper and cook for 1-2 minutes on each side to brown. Transfer to a baking tray and place in oven for 5 minutes.
3.

Meanwhile, return pan to medium heat, add garlic and chilli and cook over medium heat for 1 minute. Add passata and cook for 3-4 minutes. Stir in capers, olives and parsley, season with salt and pepper and cook for a further minute. To serve, place a chicken fillet on each plate, add a little feta, then remaining chicken.
4.

Spoon over sauce, top with remaining feta, and serve with steamed vegies.