October 28, 2018
Dinner, Lunch, Poultry,
Chicken, Dairy, Cheese, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Canned Tomatoes, Boneless Pieces, Kosher Meat more
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"From one of our national supermarkets and their free monthly magazine August 2018."
Cut each piece of chicken in half horizontally and sprinkle the chicken with oregano and season.
Heat half the oil in a large frying pan over high heat and cook the chicken for 2 minutes each side or until golden brown and transfer to a large heatproof plate.
Heat remaining oil in the pan and add the onion and garlic and cook for 2 minutes or until onion softens and then add cherry tomato and diced tomato and bring to the boil.
Return the chicken to the pan with the olives and bocconcini and reduce heat to medium-high and cook for 8 minutes or until the chicken is cooked through and sauce thickens slightly and serve drizzled with pesto.
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