Ingredients
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4
-
1
-
24
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2
-
300
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-
-
-
-
-
-
-
-
-
Directions
Low Fat Chicken With Lemon and Olives, I owe this to Elaine Wilson From the ABC website I’ve used a few more olives because they are nice!, 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 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 used tenderloins instead of breasts, as tenderloins were on special I didn’t feel the wine added anything special to the dish (used NZ Savignon Blanc) and maybe a good quality chicken stock would have been tastier Made for Aussie/Kiwi Swap 39, April 2010
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Steps
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1
Done
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Preheat Oven to 180c |
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2
Done
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Sear the Chicken Fillets in a Nonstick Frypan With a Little Olive Oil Spray. |
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3
Done
|
Arrange Them in a Casserole Dish With the Wine, Lemon Zest, Olives and Thyme. Cook in Oven For 20 Minutes or Until Cooked. |
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4
Done
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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). |
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5
Done
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Serve Chicken on Top of Jasmine Rice Cooked With Some Lemon Zest and Chicken Stock, Pour Over the Juice. |
