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Roast Breast of Chicken with Olives and Anchovies

(for 4)

4 Chicken Breasts- with skin and wing bone
110g (4 oz.) Breadcrumbs
90g (3 oz.) Butter-melted
8 Black Olives- stones removed
6 Anchovies
1 teaspoon chopped Basil (dried will do)
4 Sundried tomatoes
12 Streaky Rashers.

First make the stuffing.

Cut the olives, anchovies and tomatoes into large pieces and mix with the breadcrumbs, melted butter and basil.

Open up the chicken breasts along the back and make a hollow with your fingers for the stuffing, devide the stuffing between the four breasts.
Re form the breasts with the stuffing inside.
Stretch the streaky rashers with the back of a knife and wrap each breast in three of these, this will help to keep the stuffing in place and the crisp rashers will be delicious with the moist chicken.
Cook these in a moderate to hot oven-Gas4 175 C 350F for about 45 mts until cooked through.
These are delicious with a tomato sauce or with melted tomatoes.


1 Onion
1 tablespoon Olive Oil
4 large Tomatoes
1 teaspoon Vinegar
1 Teaspoon Sugar
Salt and Black Pepper

Tomatoes.
Slice the onion finely and put into a lidded pan with the oil on a gentle heat until soft.
Halve the Tomatoes,put them on top of the onion, cut side down, in the pan and sprinkle over the vinegar, sugar and salt and pepper. Put on the lid and cook these at the lowest possible heat for about 20 mts. The tomatoes should just retain their shape but be very soft. Now take off the lid and increase the heat until the liquid in the pan is reduced

Carve the Chicken and serve with the tomatoes.



November 12, 2007 12:24 PM | 0 Comments
  Martin Dwyer
Consultant Chef