15-minute one-pan chicken with bocconcini and olives

Savour the flavours of the Mediterranean in this 15-minute one-pan chicken with bocconcini and olives. With minimal washing up, it’s a sure-fire winner for a fast and tasty weeknight dinner – especially served with rice or toasted slices of crusty bread.
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One-pan chicken with bocconcini and olives
Serves 4 Prep & Cooking 15
2 large Coles RSPCA Approved Australian Chicken Breast Fillets
2 tsp dried oregano
1 tbs olive oil
1 brown onion, thinly sliced
2 garlic cloves, thinly sliced
400g can cherry tomatoes
400g can diced tomatoes
1 cup (120g) pitted mixed olives
180g bocconcini, coarsely torn
⅓ cup (90g) basil pesto
1. Cut each piece of chicken in half horizontally. Sprinkle the chicken with oregano. Season. Heat half the oil in a large frying pan over high heat. Cook the chicken for 2 mins each side or until golden brown. Transfer to a large heatproof plate.
2. Heat remaining oil in the pan. Add the onion and garlic. Cook for 1 min or until onion softens. Add cherry tomato and diced tomato and bring to the boil.
3. Return the chicken to the pan with the olives and bocconcini. Reduce heat to medium-high and cook for 8 mins or until the chicken is cooked through and sauce thickens slightly. Serve drizzled with pesto.
Serve with: basil leaves and steamed rice or Coles Bakery Stone Baked by Laurent Ciabatta (selected stores only).
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