8 uncrumbed, chicken breast steaks (about 1.2kg)
2 tablespoons olive oil
2 teaspoons cold blended garlic paste
250g punnet cherry tomatoes, halved
145g sachet sauce for lemon chicken
½ cup drained, marinated green olive halves
2 tablespoons drained baby capers
1 chicken stock cube (10g), crumbled
1/3 cup chopped fresh parsley
Cooked microwave rice and salad leaves, to serve
Place chicken, oil and garlic in a large bowl. Season with salt and pepper. Rub chicken to coat well.
Heat a large, non-stick frying pan over a high heat. Add chicken in two batches. Cook for about 2 minutes on each side, or until browned. Return all chicken to pan.
Add tomatoes, sauce, olives, capers, stock cube and ¾ cup water to pan. Bring to boil. Gently boil, stirring occasionally, for about 2 to 3 minutes, or until chicken is cooked through and sauce is thickened. Remove from heat.
Garnish with parsley. Serve with rice and salad leaves.
TIP! We used Lee Kum Kee Ready Sauce for Lemon Chicken, however, it can be replaced with other types of lemon sauce, if preferred.