4 – Boneless Skinless Chicken Breasts; ¼ – cup plus 2 tablespoons chopped fresh basil leaves; 1 tablespoon – Olive Oil; ¼ Tsp – Salt; 1 ½ cups – Cherry Tomatoes, halved; ¼ cup – Olive Paste.
To Make The Olive Paste:
Blend together 250gms pitted Black Olives; 2 Spring Onions; 3 Garlic cloves; 2 tbsp freshly squeezed Lemon Juice; 1 tbsp – fresh parsley; ½ Cup – Olive Oil; 4-5 Pepper corn balls; Salt to taste
Sprinkle salt evenly over chicken breasts. Also, sprinkle 2 tablespoons of the basil leaves on the chicken and press lightly. Turn the chicken breasts over and repeat. Place the breasts in sheets of waxed paper and pound chicken with rolling pin to half-inch thickness. In a pan, heat olive oil over medium heat. Add chicken breasts. Cook 5 to 6 minutes on each side or until golden brown on the outside. Remove chicken onto plate and cover to keep warm.
Heat the same pan on medium heat. Add tomatoes and the Olive Paste and cook, stirring 2 to 3 minutes or until tomatoes just begin to soften and mixture is heated through. Serve tomato mixture over chicken – top with remaining basil.
(A smooth and sweet, cream-based vintage cocktail with a vodka and coffee liqueur base.)
60ml – Heavy Cream; 30 ml – Coffee Liqueur like Kahlua; 30 ml – Vodka.
Combine cream, coffee liqueur and vodka in a cocktail shaker filled with ice. Shake vigorously and strain into a glass filled with ice.
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