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Meat

    Chicken passata

  1. picture of Chicken passata Meat

    2. 
3 tbsp olive oil with a hint of garlic
4 boneless chicken breasts
250g shallots, peeled and halved
salt and freshly ground black pepper
550g passata
2-3 tbsp fresh thyme, chopped
1 green and 1 yellow pepper, sliced
12 pitted black olives

    Heat 2 tbsp of the oil in a frying pan and quickly fry the chicken breasts until just golden. Then put the remaining tbsp of oil in a casserole dish with the chicken, halved shallots and seasoning. Pour over the passata, and most of the fresh thyme and stir well. Place in a preheated oven 180 deg C for 30 mins.

    Stir in the pepper and olives and return to the oven for a further 30 mins.

    Sprinkle over the remaining thyme and serve with herb bread and a green vegetable