Ingredients

The following ingredients have 4 Servings
  • 4 large chicken breasts (sliced horizontally in half, resulting in two thin chicken cutlets )
  • 4 tbsp olive oil
  • 2-4 tbsp lemon juice
  • 2 garlic cloves, (crushed)
  • 1 tbsp dried mixed herbs of your choice
  • 2-3 tsp salt
  • black pepper, to taste
  • 1 cup Calamata olives (pitted and roughly chopped)
  • 3 tbsp capers (rinsed if salt packed)
  • 2 cups cherry tomatoes (roughly chopped)
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/2 cup parsley (chopped)
  • salt and pepper (to taste)

Instruction

  • Combine all the ingredients for the marinade then pour over the halved chicken breasts and allow to marinade for 5-10 minutes. 
  • Combine all the ingredients for the dressing and set aside (the dressing can be made up to an hour ahead and kept at room temperature). 
  • Heat a large, non-stick frying pan over medium-high heat then add the chicken breasts. Cook for 2 minutes on one side until the chicken is golden brown then flip and cook for another minute on the other side. 
  • Remove from the pan and allow to rest for 5 minutes. 
  • Spoon the dressing over the cooked chicken breasts and serve.