POLOKWANE – What’s for Dinner says if you feel like treating yourself to a taste of the Mediterranean, why not try this simple yet delicious chicken recipe?
Ingredients
90ml hot water
1 x KNORR Chicken Stock Pot
45ml olive oil
1 punnet cherry tomatoes
4 chicken breast fillets
8 slices bacon
30ml lemon juice
80ml fresh basil leaves
50g black olives, pitted
800g potatoes, peeled and quartered
Method
Preheat oven to 200°C.
Place potatoes into a roasting pan and drizzle with 30 ml olive oil.
Toss well then roast in the oven for 30 minutes or until lightly golden and crispy.
Meanwhile wrap two pieces of bacon around each chicken breast.
When potatoes are ready place the wrapped chicken breast on top of the potatoes and scatter with cherry tomatoes and olives.
In a jug combine the remaining olive oil, KNORR Chicken Stock Pot, lemon juice and hot water.
Pour this over the chicken and roast for 20 minutes or until the chicken is cooked through and golden.
Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard
