Chilli chicken and tomatoes : Wk58/2

Serves 4 : Very easy : Very quick

Ingredients
4 skinless chicken breasts, butterflied
1 Tblsp chilli paste
1 tsp olive oil
1 tsp dried oregano
250gm cherry tomatoes, halved
12 green olives, sliced

French bread and salad to serve

Method
Heat the oven to 200ºC.
Spray a small roasting pan with non-stick cooking spray.

Mix together the chilli paste, oil and oregano.
Brush this mixture all over the chicken.
Lay the chicken pieces in the roasting pan, in a single layer.
Cover with foil and bake for 5 minutes.

Remove the foil and scatter the tomatoes and olives over the chicken.
Return the pan to the oven.
Bake, uncovered, for another 10 minutes.

Serve with crusty French bread and a mixed salad.

You can make your own chilli paste by mixing together tomato paste, fresh finely chopped red chilli and chopped coriander.