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EatSmarter exclusive recipe

Chicken Breast with Olive Crust

(Family Style: For 2 Adults and 2 Kids)

Recipe development: EAT SMARTER
Chicken Breast with Olive Crust

Chicken Breast with Olive Crust - Mediterranean enjoyment, fresh from the oven

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Print
540
calories
Calories
25 min.
Preparation
45 min.
Ready in
easy
Difficulty

Ingredients

for 4 servings
850 milliliters
whole peeled Tomatoes (canned)
1
small Onion
2
50 grams
whole almonds
50 grams
done Olives (pitted)
2 tablespoons
600 grams
800 grams
1
2 tablespoons
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Kitchen utensils

1 Can opener, 1 shallow Casserole dish (about 35 x 22 cm), 1 Fork, 1 Cutting board, 1 Small knife, 1 Wooden spoon, 1 Mini food processor, 1 Tablespoon, 1 Peeler, 1 Bowl, 1 Paper towel, 1 Fine grater, 1 Citrus juicer, 1 Baking sheet, 1 Parchment paper

Preparation steps

Step 1/7
Chicken Breast with Olive Crust preparation step 1

Put the tomatoes with their juices in a large, shallow baking dish (about 35 x 22 cm) (approximately 13 x 9 inches) and mash slightly with a fork. Season with salt and pepper.

Step 2/7
Chicken Breast with Olive Crust preparation step 2

Peel the onion and garlic, chop finely and add to the tomatoes.

Step 3/7
Chicken Breast with Olive Crust preparation step 3

Crush almonds and olives in a mini processor to form a paste. Add the mustard and process until creamy, thinning with a little water if needed.

Step 4/7
Chicken Breast with Olive Crust preparation step 4

Rinse chicken breasts and pat dry, then season both sides with salt and pepper. Arrange in baking sheet and top with olive mixture, dividing evenly.

Step 5/7
Chicken Breast with Olive Crust preparation step 5

Peel potatoes and cut into about 3 cm  (approximately 1-inch) cubes. Place in a bowl.

Step 6/7
Chicken Breast with Olive Crust preparation step 6

Rinse lemon in hot water, wipe dry and finely grate the zest. Cut lemon in half and squeeze out juice. Mix lemon zest and juice with olive oil and the potatoes. Season with salt and pepper.

Step 7/7
Chicken Breast with Olive Crust preparation step 7

Line a baking sheet with parchment paper. Put the baking dish in the middle, distribute potatoes together with liquid around the dish and bake everything on the middle rack of a preheated oven at 225°C (fan 200°C, gas: mark 3-4) (approximately 425°F) for about 20 minutes. Remove chicken and cut into slices. Divide tomato sauce and chicken among plates and serve with potatoes.