Chicken and breaded olive mini-brochettes
Keep the kids happy with this easy, low-fat recipe that's ready in under half an hour.
• ½ chicken breast cut into pieces
• 12 large, pitted Queen olives
• Egg and breadcrumbs
• Virgin olive oil for frying
Cut up the chicken breast, salt and fry in a little oil. Set aside.
Dip the olives in beaten egg and then breadcrumbs. Fry in plenty of hot but not smoking oil until lightly golden.
Skewer a piece of chicken and an olive on a cocktail stick. Serve as nibbles.
The fried olives can also be used as a garnish for meat, chicken or fish.