Chicken breast with peppers and olives

To prepare the chicken breast with peppers and olives, first cut the chicken breast into two pieces. Remove the bone 1, any fatty parts and tendons, then place the two pieces in a baking dish. Season them with about 3/4 tbsp (about 10 g) extra-virgin olive oil 2, salt, black pepper and sweet paprika 3.

Massage the meat with your hands so the seasoning is distributed evenly 4. Cover the baking dish with plastic wrap 5 and put the chicken in the refrigerator to marinate while you prepare the rest. Peel the shallot and slice it thinly 6.

Wash the datterini cherry tomatoes and cut them in half 7. Thoroughly wash the peppers, cut them in half 8 and remove the stem, seeds and all the white inner membranes 9.

Then cut the flesh into strips 10. Pour about 2 tbsp (about 30 g) extra-virgin olive oil into a large pan, add the shallot 11 and let it sweat over low heat for about 5 minutes without letting it brown. Add the pepper strips 12 and continue cooking for another 10 minutes, stirring occasionally.

Add the cherry tomatoes 13, season with salt and pepper and scent with marjoram 14. Stir and let cook over low heat for about 15 minutes, so the vegetables soften and create a flavorful cooking base. Meanwhile pour the remaining about 1 1/2 tbsp (about 20 g) oil into a second nonstick pan and heat it well. Take the chicken back from the refrigerator and transfer both fillets to the hot pan 15.

Brown it well on all sides, turning so you obtain an even golden color 16. Transfer the seared chicken breasts into the pan with the peppers and cherry tomatoes 17. Add the pitted Taggiasca olives 18.

Cover with a lid 19 and continue cooking for about 20 minutes. During this time check the cooking base from time to time: if it becomes too dry, add a little water and continue cooking. When finished, turn off the heat 20 and serve the chicken breast with peppers and olives together with the vegetables and their cooking juices 21.