Chicken fillets with olives
Instructions
For the chicken: wash chicken fillets, Pat dry with a paper towel and cut into pieces of 2 cm.
Flatten slightly with a meat mallet and put it in a container.
Aside from mix lemon juice with 3 tablespoons of olive oil, salt and pepper: add pressed garlic, stir and pour the marinade on the chicken just obtained.
Put the chicken in the refrigerator for a few minutes.
Meanwhile, Peel and finely chop the onion and let it dry in a pan with the remaining oil.
Scalded tomatoes in boiling water, Peel and mince finely.
Pour into the Pan and sobbollite for 5 minutes.
Add the tomato sauce with salt, pepper and Marjoram.
Put the chicken breasts in the Pan along with the marinade sauce: in saucepan, cook covered for 10 minutes over medium heat.
To serve: cut the olives into slices and mix to cooked chicken.
Serve the chicken with olives with slices of toasted bread in the oven.
Ingredients and dosing for 4 persons
- 8 slices of veal breast (sliced from 100 g)
- 5 = Threads = chicken breast (From 110 G fillets)
- 2 tablespoons of lemon juice
- 5 tablespoons of olive oil
- 3 cloves of garlic
- 1 onion
- 600 g of perini tomatoes
- 1 teaspoon of fresh marjoram (or dried marjoram)
- 80 g of stuffed olives with pepper
- Salt
- Pepper