Name: Sun-dried tomatoes and Tapenade baked chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 chicken breast or 4 thigh fillets; 2 anchovy slices (from a jar); 1 garlic clove, peeled; 1 Tbsp capers in brine, drained; ½ cup black olives in brine, drained; 1 small handful of basil leaves; 5 sundried tomatoes from a jar (including some oil); zest ½ lemon; salt and pepper; 1 Tbsp pine nuts

Sun-dried tomatoes and Tapenade baked chicken

20 Feb 2017

by Dinna

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Sun-dried tomatoes and Tapenade baked chicken

Background

If you want a simple dish to impress your guests or want to cook a special meal for someone - this is a brilliant recipe to try out! You could use some ready-made tapenade (but make sure it’s homemade and top quality!) and blend it with add some sundried tomatoes and fresh basil. Serve this Sun-dried tomatoes and Tapenade baked chicken with a mash and a lovely green salad or blanched veggies.

Ingredients

2 chicken breast or 4 thigh fillets
2 anchovy slices (from a jar)
1 garlic clove, peeled
1 Tbsp capers in brine, drained
½ cup black olives in brine, drained
1 small handful of basil leaves
5 sundried tomatoes from a jar (including some oil)
zest ½ lemon
salt and pepper
1 Tbsp pine nuts

Instructions

Set the oven to 180°C.
Flatten the chicken to 1 cm thick using a tenderiser.
Put the rest of the ingredients into a small food processor and blend until you get a coarse paste. Add some oil from both the sundried tomato & anchovy jars. Squeeze in some lemon juice too.
Oil a baking tray and place the thicken flat in it. Season with pepper. Spoon the tapenade over and bake for 20-25 minutes.
Meanwhile, dry-fry the pine nuts and set aside.
Serve the chicken with the pine nuts scattered on top.