Flattened chicken with tomatoes and olives
| Category: | Lunch Dinner |
Ingredients
5 small new potatoes
1 medium chicken breast (130g / 4 ½ oz.)
1 level teaspoon of plain flour
1 tablespoon of olive oil
1 large tomato, chopped
6 olives (in jar, rinsed in water before use)
Splash of water
3 tablespoons of frozen peas
1 teaspoon of freshly chopped parsley
1 teaspoon of freshly chopped chives
Flattened chicken with tomatoes and olives Directions
- Method:
1. Firstly, steam the potatoes above a large saucepan of boiling water for 15 minutes or
until soft.
2. While the potatoes cook, slice the chicken breast open almost in half and flatten with a
rolling pin. Then lightly coat in the flour.
3. Heat the oil in a pan and fry the chicken on both sides for 3-4 until crispy and browned.
4. Remove the chicken from the pan but keep warm. And blot with tissue paper to remove
any excess oil.
5. Add the tomatoes and olives to the pan with a splash of water and allow to bubble for 2
minutes.
6. Boil the peas in a saucepan of water for 5-7 minutes until soft.
7. Return the chicken to the pan and spoon the tomatoes and olives over the chicken along
with the parsley and chives. - Serve the chicken with the steamed potatoes and peas
Notes
Serves 1
Nutrition facts
Per Serving
| Kcal: | 112 kcal |
| Kjoule: | 468 Kjoule |
| Fibers (g): | 1.7g |
| Sodium (mg): | 0.1mg |
| Carbs: | 6.9g |
| Sugar (g): | 1.4g |
| Fat: | 4.7g |
| Saturated fat (g): | 0.5g |
| Proteins: | 8.8g |
