A simple crunchy crumb enhances this oven-baked chicken that’s finished with a tasty stock-style sauce scented with chopped olives. Serve with plenty of winter vegetables that includes lots of mashed potatoes to soak up all the juices.

Ingredients

• ½ cup fresh breadcrumbs
• 100 grams feta cheese, finely crumbled (see Cook’s Tip)
• 2-3 tblsp chopped oil soaked sun-dried tomatoes (optional)
• 2-3 tblsp each chopped fresh sage and oregano (or use 1 tsp dried)
• 4 boneless corn fed chicken breasts
• 1 cup chicken stock
• ¼ cup sherry (dry Sherry is best)
• 12-14 stuffed green olives, chopped

Method

1. Mix together the breadcrumbs, feta, sundried tomatoes and herbs. Season with pepper if wished.
2. Press firmly on to the skin-side of the chicken breasts. Place in an oven-proof lasgane-style dish.
3. Bake at 180ºC for 40 minutes. Then pour in the chicken stock and Sherry and cook a further 5-8 minutes until the chicken is tender and the stock hot.
4. Remove the chicken to the plates to serve. Stir the olives into the hot cooking liquid and season with pepper. Serve over the chicken.

Cooks Tips

- If wished remove the skin from the chicken breasts. - Cooking times may vary depending on the size of the chicken breast.