Spanish · Snack

Grilled Chicken Breast with tomato and olive oil

This Spanish Dip leans on tomato and olive oil to do the heavy lifting. We grill the Chicken Breast for real depth, then bring it together in one pan.

4.9 from 982 cooks

Prep15 min

Cook35 min

Serves6

LevelEasy

Members' recipe

Grilled Chicken Breast with tomato and olive oil

Ingredients

4 filletschicken breasts
4 clovesgarlic
500mlstock
2 tspsea salt
2 tspsherry vinegar

Method

Prep everything first: chop the aromatics, measure the tomato and olive oil 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.

Members only

This recipe is on the members' shelf

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

You might also cook

Saffron Aubergine Shakshuka with sherry and almond

Spanish Members

Spanish

Saffron Aubergine Shakshuka with sherry and almond

This Spanish Shakshuka leans on sherry and almond to do the heavy lifting. We crisp the...

55 min · Easy

Spanish

Squash Curry in tomato and olive oil

Weeknight-friendly Squash Curry with the tomato and olive oil we come back to again and again....

1 hr 25 min · Advanced

Spanish Members

Spanish

Spanish Chicken Breast Bowl

This Spanish Bowl leans on saffron to do the heavy lifting. We steam the Chicken Breast for...

48 min · Easy

Braised Chicken Thigh with piquillo pepper

Spanish

Braised Chicken Thigh with piquillo pepper

Our tested Braised Chicken Thigh Broth: sun-baked, generous, and balanced with piquillo pepper....

1 hr 25 min · Advanced