Ingredients (4 servings)
2 punnet grape tomatoes
1 red capsicum (bell pepper), seeded, sliced
¾ cup pimento-stuffed olives
½ lemon, juiced
4 small chicken breast fillets
2 tablespoons olive oil
Preheat oven to moderate, 180C.
In a bowl, combine the tomatoes, capsicum, olives, lemon juice and 1 tablespoon olive oil.
Heat 1 tablespoon olive oil in a frying pan. Season chicken to taste, then fry for 2-3 minutes each side, until golden. Transfer to a baking dish.
Add tomato mixture to same pan. Saute for 2-3 minutes, then pour over chicken, toss well and season to taste. Bake for 15-20 minutes, turning once, until chicken is cooked through.