Pan-Fried Chicken Breast and 
Cherry Tomato Sauce
Pan-Fried Chicken Breast and 
Cherry Tomato Sauce



  • 800g cherry tomatoes
  • 4 tbsp olive oil
  • 1 crushed garlic clove
  • ½ tbsp balsamic vinegar
  • ½ bunch of basil, chopped
  • 50g black olives, quartered
  • 30g capers
  • 4 chicken breasts, skin-on
  • 500g spinach
  • Preheat the grill to high, and drizzle the tomatoes with oil in a roasting tin, and grill for 20 mins. Transfer to a bowl, add the vinegar and garlic, and whizz with a stick blender before stirring in the olives, capers and basil. Season well, and set to one side. Meanwhile, season the chicken breasts and fry in the remaining oil for 6 mins on the skin side, then 7 mins on the other.
  • Wilt the spinach in a splash of boiling water. Serve the chicken, sliced, with the tomato sauce spooned over the top and the spinach on the side. Delicious!
30 mins
4 serving

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