Poultry and Game Recipes - Black Olive Chicken Rolls Recipe

Ingredients

Serve 4

• 3 garlic cloves, crushed

• 2 tablespoons capers

• 4 anchovy fillets, chopped

• 1 teaspoon thyme leaves

• 1 shallot, chopped

• 175 g/6 oz pitted black olives

• 1 tablespoon olive oil, plus extra for brushing

• 4 small boneless, skinless chicken breasts

• salt and pepper

• cooked pasta, tossed in olive oil, parsley and freshly

• grated Parmesan cheese, to serve

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Method:

1. Put the garlic, capers, anchovies, thyme, shallot, olives and olive oil into a food processor or blender and process.

2. Place each chicken breast between 2 sheets of grease proof paper and flatten until it is about 2 1/2 times its original size by pounding with a rolling pin or meat mallet.

3. Season the chicken breasts with salt and pepper and spread each with a thin layer of the olive paste. Brush an ovenproof dish with olive oil.

4. Roll up the chicken breasts and secure with 2 wooden cocktail sticks. Cut each chicken roll in half and place in the prepared dish.

5. Cover with foil and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes, or until cooked.

6. Serve with pasta tossed in olive oil, parsley and Parmesan.