You know those days when you stand in the kitchen looking around in a daze? Welcome to my world. There are days when I am as organized as a lieutenant and other days when I feel like a lost squirrel.
Making this chicken dish was somewhere in between. I had planned on making the Tomato & Rosemary Chicken, which is not a whole lot dissimilar to this dish. But it evolved with some capers, sun dried tomatoes, black olives and whatever else I could get my hands on from the pantry. The result was a Mediterranean flavoursome dish that is easy enough for quick mid week suppers or fancy enough for for company.
We had this the other day with the Roasted Chickpea and Kale Salad. Since I discovered kale for the first time in the local supermarket just the other week, I had to try it out. The stuff's okay. I mean it isn't exciting like a Chocolate Cake or Macaroni and Cheese, but it's good. As my grandfather would have said, "It will do."
Like most salad greens, they need dressing up with something. For that salad I made a tangy ginger and lime dressing and roasted some spiced chickpeas. Worked really well and you didn't even notice you were eating kale.
But I am supposed to be talking about the chicken not the salad. I thought this chicken dish, for a last minute "surprise" lunch was really good. There are lots of pan juices so it would be delicious with the Roasted Rosemary Potatoes. I think they are my favourite potatoes of all time.
This is another dish you could easily have prepared beforehand and put in the oven when you are ready to eat. Keep the chicken in the fridge in it's prepared baking dish covered. The topping could be made a few hours ahead of time and then poured over the chicken just before putting it in the oven. That way, you could be free to do other things before supper.
Also, this is easily doubled up to feed more people. Make sure the chicken doesn't overlap in the pan and the baking time will remain the same.
Looking for a few more suggestions for side dishes? Why not serve it over the Sautéed Wild Asparagus Couscous or the Parmesan and Garlic Potato Wedges.
The possibilities are endless. If you are still stuck as to what to serve with the chicken, head on over to the side dish section on the site to find some more inspiration. And if all else fails just serve it straight over pasta. That always works!
Serves 4 / Prep time: 15 minutes / Cook time: 50 minutes
2 Chicken breast (quite large)
1/2 Cup/60 ml white cooking wine
4 Roma tomatoes, diced into large pieces
2 Tablespoons capers
1/4 Cup black olives, cut in half
3-4 Sun dried tomatoes, roughly chopped
2 Tablespoons balsamic vinegar
Small bunch of fresh chopped parsley, extra for topping the dish
1 Teaspoon dried oregano
1/3 Cup/30 grams Parmesan cheese, finely grated
2 Tablespoons olive oil
3 Garlic cloves, crushed
1 Teaspoon sea salt
Preheat oven to 350 degrees F.
Place the chicken on a large cutting board and with a sharp knife cut each piece in half through the middle, so you have 4 chicken fillets about 1 inch thick. Put the chicken fillets in a deep sided baking dish and set aside.
In a large skillet set over medium to high heat add the olive oil and garlic. Stir for a minute and add the tomatoes. Stir well and allow to soften while cooking. After about 5 minutes, add 1/2 of the wine. Allow to reduce for 5 more minutes. Add the sun dried tomatoes, balsamic vinegar, capers, black olives, oregano, salt, pepper and chopped parsley. Stir well and add the remaining cooking wine. Leave to simmer, stirring regularly for 5 more minutes. Remove from heat.
Pour the tomato mixture over the chicken coating completely. Bake in oven for 30 minutes. Remove from oven and evenly sprinkle over parmesan cheese. Return to oven for 5 more minutes. Remove from oven and toss over remaining parsley. Let stand a few minutes before serving.
Click the downloadable link below to print recipe!
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