4 small chicken breasts or three large; you can cut these in half, may be easier to brown)
2 punnets whole grape tomatoes (I find Perino sweet snacking roma tomatoes from Coles the best for this recipe).
Two cloves of garlic finely chopped (optional)
1 red capsicum, seeded and finely sliced
¾ cup pimento stuffed green olives or pitted kalamata olives
Juice of half a lemon
2 teaspoons of Italian mixed herbs
Preheat oven to 180 degrees
In a bowl combine tomatoes, garlic, capsicum, olives, lemon juice and 1 tablespoon of olive oil
Fry chicken breasts in olive oil for a few minutes until golden brown then transfer to casserole dish, then sprinkle Italian herbs over the chicken and leave while preparing sauce.
Add tomato and all other ingredients to same pan and sauté for 2-3 minutes, add sea salt and ground pepper to taste, toss well and then pour over chicken…bake for about 30 – 40 minutes turning chicken over once, halfway through. Leave for at least 10 minutes before serving if you can. I serve this yummy dish with rice.