I added lemon juice, olive oil and fresh parsley to make it into a ‘dressing’ and served on top of the warm chicken escalopes, it was just delightful! Serves 4 4 large skinless chicken breasts, de-boned 1 cup flour, seasoned with salt & pepper for the dressing 1 cup Mediterranean DelicaciesCalamata Style Olives, pitted and roughly chopped 2 tbsp capers (if the capers you buy are packaged in salt, rinse and drain them before using) 1 cup cherry tomatoes, roughly chopped 1/2 cup olive oil juice of 1 lemon 1/2 cup fresh parsley, chopped salt & pepper to taste
- Start by pounding the chicken between two layers of cling film until approximately 1cm thick.
- Coat the chicken in the seasoned flour and fry in a hot pan until browned on either side and cooked through (approximately 1-2 minutes per side).
- In the meanwhile, combine all the ingredients for the dressing and set aside.
- When the chicken is cooked, remove from the pan and serve topped with the dressing.