Name: Chicken breast with green olive and rocket tapenade
Prep time: 12 min
Cook time: 14 min
Total time: 26 min
Yield: 4
Ingredients: 100 gram stuffed green olives (pimento or capsicum filled); 1 clove garlic, minced; 60 gram baby rocket leaves; 5 tablespoon extra virgin olive all; cracked black pepper and sea salt; 1 1/2 tablespoon olive oil; 4 (200g) chicken breast fillets; 3 thick slices sourdough bread; 2 lebanese cucumbers, sliced; 1 large green capsicum, seeded and chopped roughly; 1 tablespoon white wine vinegar

Ingredients

100 gram stuffed green olives (pimento or capsicum filled)

1 clove garlic, minced

60 gram baby rocket leaves

5 tablespoon extra virgin olive all

cracked black pepper and sea salt

1 1/2 tablespoon olive oil

4 (200g) chicken breast fillets

3 thick slices sourdough bread

2 lebanese cucumbers, sliced

1 large green capsicum, seeded and chopped roughly

1 tablespoon white wine vinegar

Method

1.First make tapenade by placing olives, garlic and rocket in bowl of food processor and blitz until chopped finely.

2.With motor running, drizzle 3 1/2 tablespoons of extra virgin olive oil down spout to form a chunky paste. Season with pepper to taste and set aside until required.

3.Heat olive oil in frying pan over medium to high heat. Season chicken with salt and pepper and cook for 5-6 minutes each side or until golden and cooked through. Remove from heat and allow to rest for 2-3 minutes.

4.Meanwhile, toast sourdough. Tear into pieces and place in mixing bowl with cucumber and capsicum. Drizzle with vinegar and remaining extra virgin olive oil and toss to coat. Season and place on serving plates.

5.Slice chicken breast and lay on top of salad. Dollop with generous spoonful of tapenade and serve.

Women's Weekly Food