Prep 5 mins
Cook 20 mins
I owe this to Elaine Wilson. From the ABC website. I've used a few more olives because they are nice!
- 4 chicken fillets
- 1 tablespoon fresh thyme (lemon thyme is possible)
- 24 pitted green olives (can be pimento stuffed ones)
- 2 lemons (use the zest of one, and the juice of both)
- 300 ml white wine
- Preheat oven to 180°C
- Sear the chicken fillets in a nonstick frypan with a little olive oil spray.
- Arrange them in a casserole dish with the wine, lemon zest, olives and thyme. Cook in oven for 20 minutes or until cooked.
- Remove from oven, and pour over the lemon juice (you can add a little sugar to the juice if you prefer a less tart flavour). Season a little with salt (but remember the olives are salty).
- Serve chicken on top of jasmine rice cooked with some lemon zest and chicken stock, pour over the juice.
Made for Aus/NZ swap 40. I enjoyed this dish moreso for the simpleness of it. I made this while in Florida visiting DD as it was simple and with the heat of the day was quick and easy to put together. I also loved the lemony and salty taste but DH and kids were not too fond of the olive thing. I will make this again and use less olives (used spanish olives with the pimento)and put to the side for myself. I used a Shirazz as the wine as that is what I had at DD's house. I could see marinating this and grilling out so will give it a try. Thank you.
This recipe didn't quite do it for me. I used tenderloins instead of breasts, as tenderloins were on special. I didn't feel the wine added anything special to the dish (I used NZ Savignon Blanc) and maybe a good quality chicken stock would have been tastier. Made for Aussie/Kiwi Swap 39, April 2010.
This was quick and easy, enjoyed it great deal. Enjoyed the olives and lemon flavor,