MrsDrWho is not well, so I shall save my new brownie recipe for next week when she feels more like eating chocolate: Though I am sure she would eat brownie, just to appease me!! This week I am making the cover recipe from the August Coles Magazine: One-Pan Chicken with Bocconcini and Olives.
It is heralded as a 15 minute meal, and though it does take a tad longer for normal hot plates to heat up as opposed to a gas stove-top, I think it is a 15 minute meal. Today is rainy, dull and almost properly wintry, and this looked to be a perfect dinner.
I cut my chicken breast fillets very poorly, but this recipe serves four. I used baby bocconcini because they are cute. I dolloped on some basil pesto at the end and served the chicken with garlic bread. I think it needs some salad or greens to make it a proper dinner. I can highly recommend this recipe, I love the combination of the saltiness of the olives and the smoothness of the cheese.
One-Pan Chicken with Bocconcini and Olives serves 4
- 2 large chicken breast fillets
- 2 tspn dried oregano
- 20ml olive oil
- 1 brown onion, thinly sliced
- 2 cloves garlic, sliced
- 400g can cherry tomatoes
- 400g can diced tomatoes
- 1 cup (120g) pitted mixed olives
- 180g bocconcini, coarsely torn
- salt and pepper to taste
- 1/3 cup basil pesto
- garlic bread to accompany
Cut the chicken breast fillets in half horizontally, sprinkle with oregano and season with salt and pepper.
Heat a pan on the stove over a high heat, add half the olive oil, and fry the chicken for 2 minutes on each side. Remove from the pan and set aside.
Add the rest of the olive oil and saute the onion and garlic for a minute, or until it is softened.
Pour in the two cans of tomatoes and bring to the boil. Once it is boiling add in the chicken breasts and any juices on the plate, as well as the olives and bocconcini. Turn the heat down to medium-high and cook for a further 8 minutes, or until the chicken is cooked through, and the sauce slightly thickens.
Serve with basil pesto and garlic bread.