- 4 large chicken breast, skin and bone removed
- salt and freshly ground pepper
- 3 Tbsp balsamic vinegar
- 2 Tbsp extra virgin olive oil
- 4 plum tomatoes, finely chopped
- 2 spring onions, finely chopped
- 1 red pepper, cored, seeded, chopped
- 12 black olives, sliced
Split the chicken breasts almost in half, horizontally then open them out into what is effect a ‘heart’ or ‘butterfly’ shape. Push down using your hand to flatten the joint: this will speed cooking time, and even up contact with the pan.
Season well with salt and pepper. Rub each portion lightly with some balsamic vinegar; it creates a wonderfully easy, golden surface instantly, as it cooks.
Heat the oil. Sauté the chicken breasts, two at a time, pressing down well, until golden and sizzled for about 1-2 minutes each side or until white right through. Remove from the pan and keep hot.
Reheat using the next two portions, keeping these hot as well. Add chopped tomato, spring onion, red pepper, olives and remaining balsamic vinegar to the pan. Heat, stirring until a thick salsa-type sauce forms. Return the dish to the sauce, heat through and serves.
Serves: 4
