Mediterranean chicken with tomatoes and capers….

I’ve not tried this recipe myself (being a non meat or poultry eater) but I’m assured it is delicious… If you try it out, let me know what you think….


Serves 4

4 boneless and skinless chicken breasts
2 tablespoons olive oil
2 small garlic cloves, finely sliced
1 medium onion, finely chopped
1 400g tin chopped tomatoes
2 tablespoons sundried tomato paste
4 fl oz red wine
2 tablespoons pickled capers, drained and rinsed
Small bunch fresh oregano, roughly chopped

In a large saucepan or flame proof casserole dish, heat olive oil and cook onion until it begins to soften. Add garlic and cook for a further minute or two. Remove onion and garlic from the pan and keep in to one side.

Add chicken breasts to the pan, cook for a few minutes each side, until golden brown.

Return onion and garlic to pan. Add tin of chopped tomatoes, sundried tomato paste, red wine, capers and oregano. Season with black pepper to taste.

Cover pan and cook for 20 minutes. Check chicken is cooked right through and tender. The sauce should now be a thick, rich consistency….

Serve with rice and a green side salad….