- 4 free range chicken breasts
- 2 cloves garlic, crushed
- 1 tbsp oregano, dried
- 1 lemon, zest
- 1 tsp red wine vinegar
- 1/3 cup extra virgin olive oil
- 100g kalamata olives, pitted
- 1-2 punnets of cherry tomatoes, halved
- ½ Spanish onion, diced
- 1/3 bunch dill, chopped
- Extra virgin olive oil to dress
Using a mallet or a rolling pin, hammer out each piece of chicken to 0.5 cm thickness. Place the chicken in a sided dish. Mix the olive oil, oregano, vinegar, garlic and lemon zest in a bowl and pour over the chicken. Use you hands to spread the marinade over the chicken. Allow to marinate for a few hours if possible.
To make the salsa add all the ingredients to a bowl, mix together and set aside.
Heat a griddle pan or BBQ to hot. Cook the chicken till brown and cooked through either side. Serve with salsa over the top of the chicken and lemon wedges.