4 chicken breasts (about 500g)
½ x 165g jar green olive, coriander & tapenade
50g gluten free breadcrumbs
finely grated zest of 1 unwaxed lemon
1 tbsp grated parmigiano reggiano cheese
Preheat the oven to 180C, gas mark 4. Mix together the tapenade, gluten free 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.
Serve with a selection of roasted mediterranean vegetables. (Zucchini, tomato, red or yellow pepper - no onion)
Recipe from Good Food magazine