Tuesday, November 6, 2007

Baked chicken with olives and tomatoes

I was looking for something simple and low fat to make for dinner when I came across a recipe for tomato and olive baked chicken in a little book called Racy Recipes, Memorable Meals published by the Hawthorn community to raise funds for the Railako Medical Clinic, East Timor.

This recipe is by a lady called Helen Slattery, and is as follows:

Preheat oven to 190 degrees Celsius. Place 2 chicken breasts and 3 diced potatoes in a baking dish which has been spayed lightly with oil. In a medium sized bowl, combine 1 clove of crushed garlic, 250g of halved cherry tomatoes, 2 tablespoons of olive oil, a teaspoon of dried oregano, a shake of black pepper and half a cup of olives. Pour this mixture over the chicken and potatoes, and bake for about 40 minutes or until the chicken and potatoes are cooked through.

Although this is really simple, it tastes very good, and is also perfect for me because it is designed to serve 2. Buon appetite!

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