Method

• Heat a couple of generous splashes of olive oil in a frying pan and add a couple of smashed cloves of garlic, a couple of handfuls of pitted olives and half a jar of Sandhurst Baby Capers, stirring for 5 minutes or until warm and very fragrant.
• Add a couple of handfuls of halved cherry tomatoes, a handful of chopped parsley leaves and a squeeze of lemon juice.
• Toss to combine, then season. Serve spooned over pan-fried Lilydale Free Range Chicken Breast Fillets.