Greek
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Greek · Snack
Baked Chicken Breast with olive and caper
Our tested Baked Chicken Breast Fritters: herby, generous, and balanced with olive and caper. Serves 4 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the olive and caper elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the kalamata olives and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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