In this classic Italian dish, tender chicken breast fillets are coated with a flavorsome sauce made with tomatoes, anchovies, olives and wine, and seasoned with oregano and balsamic vinegar.

1 cup long-grain rice
3 tablespoons extra virgin olive oil
2 x 6 oz (180g) uncooked skinless chicken breast fillets
1 onion—chopped
½ red pepper—julienned
2 cloves garlic—finely chopped
2 anchovy fillets—finely chopped
1 tablespoon tomato paste
14 oz (420g) canned tomatoes—chopped
½ cup white wine
1 tablespoon balsamic vinegar
8 black pitted olives—quartered
½ teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 teaspoons finely chopped fresh flat-leaf parsley


COOK the rice. WHILE the rice is cooking, heat 1 tablespoon of the olive oil in a large frying pan over a medium-high heat. COOK the chicken for 3 minutes each side, then remove from the pan and set aside on a plate. HEAT the remaining oil in the same pan and cook the onion and red pepper for 5 minutes, stirring occasionally. ADD the garlic and anchovies and cook a minute more, stirring to break up the anchovies. ADD the remaining ingredients, except the parsley, and simmer over a medium heat, covered, for 10 minutes. RETURN the chicken fillets to the pan and cook for 3 minutes. SERVE on a bed of rice garnished with the parsley.

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