Do you remember that scene in Bridget Jones Diary where she is stood by the window eating Branston Pickle straight out of the jar? I am like that about capers. I can eat them straight from the jar and I do. They fill a salty craving that stops me opening the bag of chips. Please don’t close my page, I know I am odd at times 😉
Last night an old school friend sent me a link to a chicken dish by Chelsea Winter, Tasty Italian chicken bake with potatoes & herb vinaigrette. It looked delicious and I made sure I pinned it this morning (If you want to have a look at my Pinterest obsession then follow me here). I spent 20 minutes drinking a cold cup of coffee, due to the fact I promised myself “I’ll have a quick look on Pinterest whilst I drink this cup of coffee.”
I love Pinterest, and in the virtual world of Pinterest I have the perfect stylish designed home, I dress from an awesome stylish wardrobe and I drink perfectly made cocktails in a variety of amazing glassware, whilst eating elegant delicious food on cute and stylish china. Oh and my garden is landscaped and I exercise every day with a wide variety of fitness regimes.
What else? My christmas presents are all gorgeously wrapped, my Christmas decorations and tree have a clear stylish theme. Sounds good doesn’t it, but I wouldn’t swap what I have for that world, well maybe the wardrobe, but I do enjoy losing an hour in the Pinterest world. Anyway, back to those capers……………..
I had a good read through the recipe (the one my friend sent – incase my ramblings have taken you way off track!), I am definitely going to make it soon and the flavours reminded me of a lighter chicken dish that would be perfect for lunch. Chicken with a Tomato and Olive dressing.
My boys love olives, Mr 7 first ate them when he was 18 months old. It was Christmas at my parents house and we were all sat opening presents, drinking champagne and enjoying pre lunch nibbles. Mr 7 or I guess Mr 18 months (as he was then) was toddling from one side table to another tasting all the chips, sliced meats and other Christmas goodies. Until he came to a bowl of mixed olives, I think he thought they were lollies as he took three! Before I could stop him he had chewed them all…..I was expecting them to be spit all over my parent’s rug and for him to wipe his tongue on his arm (both my kids try to clean their tongue when they have eaten something they don’t like. Weird and disgusting I know!) but he went back for seconds and thirds. My sister-in-law who didn’t like olives was so shocked that her nephew was eating them, that she kept trying them as she was convinced that if he could eat them so could she. She is an olive lover now!
I don’t usually take a picture of the ingredients all laid out, mostly because I am not that organised 😉 but these were so beautiful I couldn’t resist a quick shot.
Today Mr 4 and I ate this chicken with some slices of ciabatta, we also shared a chicken breast as it was enormous! Just one chicken breast weighed 440g. I’ve said 4 chicken breasts in the recipe but if you have super sized ones then you might want to use two and slice them before serving.
The dressing ingredients are only lightly cooked, you really just want them warmed through. It is also totally forgiving. a little more oil, a few more olives, totally won’t make a difference.
And if you aren’t a caper lover you could leave them out, but I beg you not to! They are so goooood!!!!
Do you love capers? Or do you have an secret food that you can eat straight from the jar?
Go on, share, this is a no-judgement food loving site 😉
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Chicken with a Tomato and Olive Dressing
- 4 Chicken breasts or thighs - see notes
- 1 tbsp olive oil
- 6 fresh tomatoes
- 150 g chopped black olives
- 2-3 tbsp capers
- 2 tbsp extra virgin olive oil
- 3 tbsp chopped fresh parsley
- Salt and pepper
- In a large frying pan heat the olive oil and cook the chicken, on one side, over a medium-low heat for 10 minutes, flip the breast and cook for a further 5 minutes. Remove from the pan and allow to rest whilst you finished the dish. Do not wash the frying pan.
- Chop the tomatoes into small chunks and place in the frying pan, add the olives and capers and stir gently together over a low heat.
- Add the extra virgin olive oil, parsley and a generous grinding of salt and pepper.
- Warm the dressing through for 2 minutes.
- Serve with thick slices of bread to mop up the tomato juices.