4 chicken breasts 150 – 200g each
60ml olive oil (extra virgin if possible)
1 garlic clove
20 black cayenne pepper
10 basil leaves
Red wine vinegar
Pre heat oven to low – about 180C. Sprinkle each chicken breast with cayenne pepper and place between baking paper; using a rolling pin, roll out so each is no thicker than about 1.5cm.
Halve the tomatoes, scoop out the seeds and chop into chunks about 2cm square. Rinse the basil leaves. Peel and finely chop the garlic.
Add two dessertspoonsfuls of olive oil to a hot frying pan, then add the flattened chicken breasts. Fry for 5 minutes over medium-high heat, turn and fry for another 5 minutes.
Transfer to a baking tray and keep warm in the oven. Deglaze the pan with a splash of red wine vinegar, reduce heat to medium and add the rest of the oilve oil.
Add the garlic, cook for 2 minutes, then add olives and heat through – reduce the heat if the garlic is starting to stick or brown. Add the tomatoes and heat through until they have softened a little but keep their shape.
Season to taste and remove from the heat. tear up the basil leaves and stir in. Place a chicken fillet on each plate and pour the tomato mix over.