This is perfect for supper.
It comes from my book
Taste A New
Way to Cook. There are myriad different variations - the olives can
be replaced by slightly bitter grilled courgettes, fresh herbs or sweet roasted
Its gorgeous with any
grilled meat or fish.
2 small cloves garlic, finely diced
1 lemon, finely grated
2 tablespoons finely sliced basil
12 tablespoons good, peppery extra
virgin olive oil
4 boneless chicken breasts, skinned
4 medium tomatoes, peeled and
10 large green olives, stoned
1 teaspoon lemon juice
salt and freshly ground black pepper
Make the marinade by mixing together 4
tablespoons olive oil with the lemon zest, half the garlic and half the
Place the remaining garlic
and basil in a separate mixing bowl with a further 8 tablespoons olive oil for
Trim the chicken breasts of any fat
and remove their fillets.
each breast between two sheets of clingfilm and gently beat with a rolling pin
until they form 4 thin escalopes.
Mix into the marinade with the fillets and season with freshly ground
Cover and chill
Place a strainer over the remaining
bowl of basil oil.
Cut away the
tomato seeds, dropping them into the sieve and straining their juice into the
Cut the tomato flesh
and olives into strips, and add to the juice before seasoning to taste with the
lemon juice, salt and freshly ground black pepper.
If the tomatoes are very acidic, you may not need any
Preheat an oven top grill pan over a
medium high heat.
Once hot, cook
the chicken for 4 minutes on each side.
Serve on a bed of tagliatelle with the sauce spooned over each breast.