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Add a photoServings: 4
Ingredients
- 2 Tbsp. Extra virgin olive oil with a hint of garlic
- 4 x Skin-on chicken breast fillets, halved
- 1 x 250 gram bag shallots, peeled and halved (8oz) Salt and freshly grnd black pepper
- 1 x 550 gram jar passata
- 1 x 15 grams pac fresh thyme, minced (1/2 ounce)
- 1 x Green and 1 yellow pepper, de-seeded and sliced
- 12 x Pitted black olives
Directions
- 1. Heat the oil in a flameproof casserole, add in the chicken and shallots & fry till lightly browned. Drain off excess oil.
- 2. Pour over the passata, add in most of the fresh thyme and seasoning and stir well.
- 3. Place in a preheated oven 180 C, 350 F, Gas Mark 4 for 30 min.
- 4. Stir in the peppers and olives and return to the oven for a further 30 min.
- 5. Sprinkle over the remaining thyme and serve with Italian bread.
- NOTES : A simple, full-flavoured supper dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 4 servings | |
| Calories 460 | |
| Calories from Fat 425 | 92% |
| Total Fat 47.35g | 59% |
| Saturated Fat 6.55g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 200mg | 6% |
| Total Carbs 9.86g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.0g | 0% |
| Protein 1.52g | 2% |
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