Grilled chicken breasts with spicy tomato and caper sauce

Ingredients

Roma tomato, 3 tomato(s), halved
Garlic, 1 clove(s), unpeeled
Red chilli, 0.5 chili(s), deseeded
Olive oil spray, 1 spray(s)
Capers, 20 g, 1 tbsp
Sea salt, 0.5 teaspoon(s)
Black pepper, ground, 1 pinch(s)
Chicken breast, lean, raw, 300 g, 2 x 150g fillets, trimmed of fat
Garlic, 1 clove(s), finely chopped
Rosemary leaves, 1 tablespoon(s), fresh if possible
Olive oil, 2 teaspoon(s)
Green beans, 80 g, trimmed

Cooking instructions

Preheat the oven to 220ºC. Place the tomatoes, garlic and chilli in a roasting
pan lined with baking paper. Lightly spray with olive oil and bake for 25–30 minutes or until the tomatoes begin to wither and the garlic has softened. Remove from the oven, transfer to a bowl and allow to cool slightly. Peel the skin off the garlic. Using a fork, roughly mash the garlic, tomatoes, capers and chilli. Season with a little sea salt and pepper. Set aside.

Meanwhile, cover the chicken with a sheet of plastic wrap and, using the flat side of a meat mallet or rolling pin, flatten until 5 mm thick. Combine the chicken, garlic, rosemary and olive oil in a glass bowl; season with a little sea salt and pepper. Cover and refrigerate for 10 minutes.

Heat a non-stick frypan or grill over high heat until hot. Add the chicken and grill for 2–3 minutes on each side, brushing with any leftover marinade while cooking. Remove from the heat and rest in a warm place for 3 minutes.Meanwhile, blanch or microwave the green beans for 60 seconds or until cooked to your liking. Divide the tomato sauce between two plates. Top with the chicken and accompany with the beans.

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