Grilled Chicken with Tomato Olive Sauce

Ingredients:
10 large green olives, pitted
12 tbsp extra virgin olive oil
zest of 1 lemon, finely grated
2 small cloves of garlic, finely diced
2 tbsp basil leaves, finely sliced
4 boneless chicken breasts, skinned
salt to taste freshly ground black pepper to taste
4 medium tomatoes, peeled and quartered
1 tsp lemon juice

Method:
Make the marinade by mixing together 4 tbsp of olive oil with the lemon zest, half the garlic and half the basil.

Put the rest of the garlic and basil in a separate bowl with 8 tbsp of olive oil for the sauce.

Trim the chicken breasts of any fat and remove their fillets.
Place each breast between 2 sheets of plastic wrap and gently beat with a rolling pin until they form 4 thin escallops.

Mix into the marinade with the fillets and season with black pepper. Cover and chill until needed. Place a strainer over the bowl of basil oil.

Cut away the tomato seeds, dropping them into the sieve. Strain the tomato juice into the bowl, sieving out the seeds. Cut the tomato flesh and olives into strips.

And add to the bowl. Season with lemon juice, salt and pepper. If the tomatoes are very acidic you may not need lemon juice.

Preheat a stove top grill pan over a medium high heat.

Once hot cook the chicken for 4 minutes on each side.

Serve with the sauce spooned over each breast

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