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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: French
Calories: 1234
Ingredients Method

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

Method
 

  1. Set the oven to 180°C.
  2. Flatten the chicken to 1 cm thick using a tenderiser.
  3. 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.
  4. Oil a baking tray and place the thicken flat in it. Season with pepper. Spoon the tapenade over and bake for 20-25 minutes.
  5. Meanwhile, dry-fry the pine nuts and set aside.
  6. Serve the chicken with the pine nuts scattered on top.