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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