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Categories:Viewed: 52 - Published at: 3 years ago
Ingredients
- 12 pitted kalamata olives
- 14 cup olive oil (or less)
- 1 cup roasted red pepper
- 4 large garlic cloves
- 3 tablespoons tomato puree
- 14 cup red wine (optional)
- 1 teaspoon capers
- salt
- pepper
- 4 chicken breasts
Method
- Season chicken breasts with salt and pepper.
- Grill - time will vary according to your grill.
- The recipe will work with ANY cooked chicken.
- Prepare the sauce while the chicken cooks.
- Roughly chop the olives.
- Coarsely chop the peppers.
- Mince the garlic (or use a garlic press).
- Heat olive oil in a large skillet over medium heat.
- Add garlic and cook for about 1 minute.
- Add the olives, peppers, tomato puree, red wine, and capers.
- Cook until the sauce begins to bubble and thicken, about 5 minutes.
- You will need to stir the sauce to keep it from sticking.
- Taste the sauce and add salt and or pepper if needed.
- It will depend on how salty the olives and peppers were.
- When the sauce is done, pour over cooked chicken.
- We slice the chicken into long strips and fan the strips over rice.
- Then we pour the sauce over the chicken.
- It plates up well.
- I tend to serve it with the rest of the red wine that didn't get enjoyed during cooking.
- A green veggie or salad completes the meal.
