- 2 Chicken breasts
- 2 tablespoons grainy Dijon mustard
- 1 tablespoon White bread crumbs
- freshly ground Pepper
- 2 Tomatoes
- 2 tablespoons black Olives (pitted)
- 1 small Shallot
- 1 tablespoon White vinegar
- 3 tablespoons Olive oil
- chopped Parsley
- 2 sprigs Thyme
Season chicken breasts with salt and pepper, coat with mustard and sprinkle with breadcrumbs. Place the thyme sprigs in a small baking dish greased with 1 tablespoon oil. Place the chicken breasts on top and bake in a preheated oven at 180°C (approximately 350°F) for about 12 minutes.
Rinse the tomatoes, slice into quarters, remove seeds and cut into small cubes. Cut olives into slices. Peel shallots and dice finely.
Mix tomatoes with olives, shallot and parsley. Mix remaining oil with vinegar, season with salt and pepper and stir into the tomato mixture.
Arrange chicken breasts on plates and spread the tomato mixture over the chicken.