Chicken and Olive Bake

Serves:  4;  Prep:  10 minutes;  Cook:  8 minutes; Cals per portion:  342

Served with a side salad these cheesy chicken toasts make a really appetising meal.

Ingredients:  4 thin slices crusty bread; 3 tbsp/45ml olive oil; 4 boned and skinned chicken thighs; 1 courgette, thinly sliced; 1 tbsp/15ml pesto; 2oz/50g black olives; 5oz/150g mozzarella cheese, sliced; salt and pepper

  • Place the bread on a foil lined grill rack and drizzle with 1 tbsp/15ml of the olive oil.  Thinly slice the chicken.
  • Heat remaining oil in a frying pan.  Add chicken and fry, stirring for 3-4 minutes, until cooked through.  Add courgettes and fry for a further 1 minute.  Stir in the pesto and olives.  Spoon mixture over the toasts and top with the cheese.  Season to taste and cook under a moderate grill for 2-3 minutes until the cheese melts.  Serve immediately with a side salad.
  • Tip:  If you don’t like olives, you could stir halved tomatoes, diced peppers or sauteed mushrooms into the chicken mixture instead.
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