Mediterranean Chicken with Olives and Feta

Charmaine Lu -
  • 1 tbsp olive oil
  • 4 chicken breast fillets, halved sideways to make 8 thin fillets
  • 1 crushed garlic clove
  • 1 chopped red chilli
  • 400ml passata
  • 1 tbsp capers, rinsed
  • 2 tbsp black olives
  • 1 tbsp chopped parsley
  • 100g crumbled feta
  • Steamed greens, to serve
  • Preheat the oven to 180C. Heat the oil in a frying pan and add the chicken. Season well and cook for 3 mins on either side, until golden. Transfer to a baking tray and cook in the oven for 5 mins.
  • Meanwhile, fry the garlic and chilli for 1 minute. Add the passata and cook for 4 mins, then stir in the olives, capers and parsley, season well and cook for a minute. Place a fillet on each plate, crumble over the feta, then place another fillet on top. Spoon over the sauce and serve with steamed greens.
20 mins
4 serving