Buffet Olives - Chicken with Tomatoes and Olives - The largest Table Olive producer in South Africa

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Chicken with Tomatoes and Olives

Aspiring Chef: Simone Gwala

INGREDIENTS

- 4 Chicken breasts (skin’s on) cut in halves - 2 tablespoons of olive oil - 1 medium onion, sliced - 2 cloves of garlic, minced - 1 can chopped tomatoes - 1 bag of Buffet Olives Pitted Green Olives, drained - 2 tablespoons of capers, drained - 2 tablespoons lemon peel (finely shredded) - 1 teaspoon Italian herbs - 2 tablespoons of fresh Italian parsley

METHOD

In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking. Stir tomatoes, olives, capers, lemon peel, and Italian herbs into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, 13-15 minutes or until chicken is no longer pink. To serve place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken Sprinkle with parsley and serve.

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INGREDIENTS

- 4 Chicken breasts (skin’s on) cut in halves - 2 tablespoons of olive oil - 1 medium onion, sliced - 2 cloves of garlic, minced - 1 can chopped tomatoes - 1 bag of Buffet Olives Pitted Green Olives, drained - 2 tablespoons of capers, drained - 2 tablespoons lemon peel (finely shredded) - 1 teaspoon Italian herbs - 2 tablespoons of fresh Italian parsley

METHOD

In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking. Stir tomatoes, olives, capers, lemon peel, and Italian herbs into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, 13-15 minutes or until chicken is no longer pink. To serve place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken Sprinkle with parsley and serve.