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4Chicken breastsor thighs - see notes
150gchopped black olives
2tbspextra virgin olive oil
3tbspchopped 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.
If you are using chicken thighs, cook them for 10 minutes on each side.