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