Sun-dried tomatoes and Tapenade baked chicken
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
Method
- 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.