Foodie Friday: This delicious recipe ticks so many boxes – only 3 steps, ready in just 15 minutes and only 1 pan to wash up when you’re done!

Prep: 2 mins
Cook: 13 mins
Serves: 4



  • 2 large Coles RSPCA Approved Australian Chicken Breast Fillets
  • 2 teaspoons dried oregano
  • 1 tablespoons olive oil
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 400g can cherry tomatoes
  • 400g can diced tomatoes
  • 1 cup (120g) pitted mixed olives
  • 180g bocconcini, coarsely torn
  • 1/3 cup (90g) basil pesto



  1. Cut each piece of chicken in half horizontally. Sprinkle the chicken with oregano. Season. Heat half the oil in a large frying pan over high heat. Cook the chicken for 2 mins each side or until golden brown. Transfer to a large heatproof plate.


  1. Heat remaining oil in the pan. Add the onion and garlic. Cook for 1 min or until onion softens. Add cherry tomato and diced tomato and bring to the boil.


  1. Return the chicken to the pan with the olives and bocconcini. Reduce heat to medium-high and cook for 8 mins or until the chicken is cooked through and sauce thickens slightly. Serve drizzled with pesto.