ITALIAN LEMON CHICKEN
SERVES 4
PREP AND COOK: 15 MINS
8 uncrumbed, chicken breast steaks (about 1.2kg)
2 tblsps olive oil
2 tsps cold blended garlic paste
250g punnet cherry tomatoes, halved
145g sachet sauce for lemon chicken
½ cup drained, marinated green olive halves
2 tblsps drained baby capers
1 chicken stock cube, crumbled
⅓ cup chopped fresh parsley
Cooked microwave rice and salad leaves, to serve
1 Place chicken steaks, oil and garlic in a large bowl. Season with salt and pepper. Rub chicken to coat well.
2 Heat a large, non-stick frying pan over a high heat. Add chicken in two batches. Cook steaks for about 2 minutes on each side, or until browned. Return all chicken to pan.
Add tomatoes, lemon sauce, olives, capers, stock cube and ¾ cup of water to pan.
