½ x 165g jar green olive, coriander & tapenade
50g breadcrumbs
Finely grated zest of 1 unwaxed lemon
1 tbsp grated parmigiano reggiano cheese
4 chicken breasts (about 500g)
Method
1. Preheat the oven to 180C, gas mark 4. Mix together the tapenade, breadcrumbs, lemon zest and cheese. Press firmly onto each chicken breast to coat. Place on an oiled baking tray and cook in the middle of the oven for 20-30 minutes or until the chicken is cooked through, the juices run clear and there is no pink meat.
2. Serve with Waitrose Ready to Roast Mediterranean Vegetable Selection.
Cook's tips
This topping can also be used on oven-baked white fish.
