May 022008

Chicken Baked in Olives, Lemon & Capers

We love this delicious chicken dish by Donna Hay. It's easy enough for a weeknight and special enough for entertaining friends.

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Serves two

6 1/2 oz cherry tomatoes, halved
1/3 cup small ligurian olives
2 teaspoons grated lemon rind
2 tablespoons salted capers, rinsed
2 tablespoons olive oil
cracked black pepper and salt
2 chicken breast fillets

Preaheat the oven to 425 degrees. Combine the cherry tomatoes, olives, lemon rind, capers, oil, pepper and salt and place in the base of a baking dish.  Top with the chicken and spoon a little of the olive mixsture over it to coat. Place in oven and bake, turning the chicken once, for 20 minutes or until the chicken is cooked. Serve with boiled potatoes or pasta with butter and salt or greens.

From: New Food Fast by Donna Hay copyright 1999.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

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Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+