Serves 4 Serve with a sun-dried tomato, basil and garlic dressing Ingredients:
4 chicken breasts skinned
100g pitted olives
100g capers
50g breadcrumbs
Dressing
100g sun-dried tomatoes
1 clove garlic
6 basil leaves
50ml white wine vinegar
25g caster sugar
100ml water
Method
Blend the olives, capers and breadcrumbs together. Split the chicken breasts into two pieces lengthways. Heat a frying pan and a little olive oil into the pan. Pour of the remaining oil to leave a fine film in the pan. Seal the chicken on both sides and take out of pan. Place the bottoms on a baking tray. Spread some of the olive mix on to the chicken before placing the top of the chicken on to make a sandwich. Add some more olive mix and repeat with the other chicken breasts. Sauce: If the sun-dried tomatoes are in oil, squeeze out the oil and put on a paper towel. Crush the garlic in a sauce pan and add the vinegar, sugar and water and bring to the boil. Blend together the basil and sun dried tomatoes and add to the saucepan. Taste the sauce and add some more vinegar or sugar if required. Heat the oven to medium to high and place the chicken in the oven for 10 mins. Serve with the sauce. | 
