Pan Seared Chicken with Olives Recipe | Food Network UK

Ingredients

• Four 8-ounce boneless, skinless chicken breast halves
• 1/2 cup extra-virgin olive oil, plus more for searing
• 2 tablespoons finely minced fresh flat-leaf parsley
• 2 tablespoons minced shallots (about 1 small)
• 1 clove garlic, finely minced
• Sea salt
• freshly ground black pepper
• 1 cup cherry tomatoes, halved
• 2 teaspoons finely sliced fresh basil, optional
• 1 small clove garlic, minced
• Extra-virgin olive oil, if needed
• 1/2 cup pitted kalamata olives, coarsely chopped
• 1 1/2 teaspoons minced shallots (about 1/2 small)
• 1/4 cup sherry vinegar
• 1/2 cup chicken broth (store-bought or homemade)
• 1 tablespoon Dijon mustard
• Chopped fresh herbs, such as parsley, basil and chives, for garnish, optional
• 1 cup wild rocket leaves
• 1 cup torn frisee leaves
• 1 cup thinly sliced radicchio (about 1/4 head)
• 1 1/2 teaspoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1/2 cup finely grated Pecorino Romano