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Olive and tomato chicken

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 1/2 cup pitted kalamata olives, halved
  • 1 large vine-ripened tomato, finely chopped
  • 1 tablespoon baby capers, drained, rinsed
  • 1 tablespoon fresh oregano leaves
  • 600g chicken tenderloins
  • 1/3 cup dry white wine
  • 600g chat potatoes, halved
  • 150g baby green beans, trimmed


  • 1
    Preheat oven 220°C/200°C fan-forced. Combine olives, tomato, capers and oregano in a bowl. Place a 30cm x 40cm sheet baking paper on a board. Place one-quarter of the chicken in the centre of baking paper. Top with one-quarter of the tomato mixture. Drizzle with 1 tablespoon wine. Season with pepper. Fold up sides of baking paper to enclose filling. Secure with kitchen string. Place parcel on a baking tray. Repeat with baking paper, remaining chicken, tomato mixture, wine and pepper. Roast for 20 minutes or until chicken is cooked through.
  • 2
    Meanwhile, place potato in a saucepan of water over high heat. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until potato is just tender, adding beans for last 3 minutes. Drain. Refresh under cold water.
  • 3
    Serve chicken mixture with potato and beans.

Source: taste.com.au


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