Chicken Breasts with Bacon and Olive Tapenade

If you love bacon and olives, then this chicken recipe is going to blow you away!

What you’ll need
2 onions, finely chopped
Rio Largo Extra Virgin Olive Oil
6 large chicken breasts
Sea salt and freshly milled black pepper
6 Tbs traditional olive tapenade
9 slices of back bacon, usually one packet with a couple of slices left over
12 large green olives
125ml white wine or chicken stock

What you’ll do
Set the oven at 180C with the shelf in the middle. In a cast iron dish, which will comfortably take the chicken breasts, fry the onions in Olive Oil until they are starting to turn gold. While this is happening, slash the chicken breasts at an angle about 5 times. Season well with the seas salt and freshly ground black pepper. Rub the pesto into the cuts and place the chicken breasts in the casserole and cover each with a slice of back bacon, and place on top of the onions. If you have any bacon left from the packet, chop it finely and fry off in a small pan, sprinkle it over the chicken breasts. Place the olives over the top. Bake in the oven for 40 minutes when the bacon will be crisp, and the breasts cooked through.

Serve with steamed Basmati Rice and a green vegetable. And some crunchy bread to mop up the sauce.