Serves 4



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.





-Anne Frandi-Coory






  1. Sounds delicious Anne. How are you? haven’t heard from you in a while nor on twitter, are you alright? How are you paintings and poetry doing these days. I see you online often and think, maybe we could Skype when you are not too busy. Take care .

    Liked by 1 person

  2. Anne said:

    Hello Rita…paintings and poetry going well…I am always on twitter but obviously our paths don’t cross often. It would be lovely to Skype sometime…perhaps over next couple of weeks during school holidays? I help my daughter with her rwo children after school and Kindergarten; that keeps me very busy. Hopefully we can talk soon. 💜💗💝💟


  3. Anne said:

    BTW Rita, ‘Dragons, Deserts and Dreams’ going very well!


  4. That’s great news Anne, so pleased about your book, I loved it. OK we will Skype and catch up when you are ready.

    Liked by 1 person

  5. Anne said:

    So easy, Luciana…and just as nice cold, if there’s any left over that is!


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