Slice all the vegetables into bite-sized pieces.
Heat the olive oil in a large frying pan over a relatively high heat and quickly fry the vegetables until they are nicely browned but not cooked all the way through. You may need to do this in batches if your pan is not big enough.
Place the vegetables in a baking dish, sprinkle with NoMU Veggie Rub and set aside. Rub the prepared tomato pesto over each chicken breast and season well. In the same pan, brown the chicken all over, before placing on top of the vegetables. Drizzle any remaining pesto over the vegetables.
Place in the oven and roast for 20 minutes or until the chicken is cooked through and the skin is crispy.
Delicious served with oven balsamic roast potatoes (Recipe mailer # 7) or Pommes Dauphinoise (Recipe mailer # 10)
Serves 6
Wine suggestions
Warwick Wines Professor Black Sauvignon Blanc – fresh, fruity and with enough acidity to meet the peppers in your caponata, head on!
