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20 MIN


Serving amount:
  • 2 chicken breast kiev cuts
  • 1 panini roll
  • 1 olive oil sachet
  • 1 olives & capers pack
  • 1 tomato sugo
  • 1 capsicum
  • 1 zucchini
  • 1 garlic clove
  • 1 parsley bunch

Pantry staples: Cooking oil, salt, pepper, white sugar

Allergens: Wheat, gluten, yeast, garlic

Specialised equipment: Toaster (optional) 

Chef's note: Turn your heaters on, slap on those holiday sunglasses and picture yourself in the warmth of the Southern France sun devouring this dish filled with all the flavours synonymous with the Provencal region. Bon appétit! 

* Parsley and garlic may be split across various dishes so make sure you read each recipe carefully before you begin cooking. 


1. Prepare the ingredients 

Wash the vegetables. Cut the zucchini and capsicum into small dice. Crush or grate 1 garlic* clove per 2 people. Finely chop 1 tablespoon per person of parsley* leaves. Mix the olives and capers with the tomato sugo. 

2. Make the garlic and parsley oil 

Combine the garlic and parsley with the olive oil. Season with salt and pepper. 

3. Cook the Provencal sauce 

Heat a splash of oil in a frying pan over a medium heat. Add the capsicum and zucchini and cook for 3 minutes or until they start to soften. Add the tomato sugo mixture and a splash of water. Stir to combine and cook for 5 minutes or until the sauce is slightly thickened and the vegetables are tender. Stir through a little of the garlic and parsley oil. Season to taste with salt, pepper and a pinch of sugar. 

4. Cook the chicken 

Heat a splash of oil in a frying pan over high heat. Add the chicken and cook for 4 minutes on each side or until the skin is browned and the chicken is cooked. When skin side down, you can add a weight on top (such as a plate) to help the skin brown evenly. 

5. Make the garlic toasts 

Meanwhile, slice the panini bread thinly. Toast the slices in a toaster or in a moderate oven. Brush the toasts with a little garlic and parsley oil just before serving. 

6. To serve 

Divide the Provencal sauce between serving plates. Top with the chicken and the remaining garlic and parsley oil. Serve with the garlic toast.