Pan-fried chicken breasts make a quick and delicious meal when topped with flavours of Italy.

Ingredients

• 1 tablespoon capers
• ¼ cup black or green olives, pitted
• 2 sundried red peppers or tomatoes in oil, drained
• 2 tablespoon each of chopped parsley and marjoram
• 4 single breasts of chicken
• 2 tablespoons olive oil or butter
• 2 cloves garlic, peeled and crushed
• freshly ground black pepper
• a few tablespoons grated parmesan cheese, optional

Method

1. Chop the capers, olives and sundried red peppers or tomatoes and mix with the parsley and marjoram.
2. Using a mallet, slightly flatten the chicken. Heat the oil or butter in a frying pan and cook the chicken over a low heat for about 25-30 minutes, turning occasionally until cooked. Add the garlic 3-4 minutes before the chicken is finished cooking. Season well with salt and pepper.
3. Arrange each chicken piece on a plate and top with a quarter of the caper mixture. Drizzle with a little of the oil from the sundried foods if you wish and sprinkle with parmesan cheese.

Cooks Tips

- If you cook the chicken in garlic butter, you won't need to use garlic cloves.