Lots of sunshine in this recipe to make the most of the summer days.

          Serves 4  Cooking time 20-25 mins

         4 large skinless boneless chicken breasts

         250g (9oz) cherry tomatoes on the vine

         4 tbsp capers, rinsed

         4 tbsp olive oil

         2 tbsp balsamic vinegar

         12 pitted black olives.

Preheat oven to 190C, 170C fan, 375F gas 5.  Place chicken and tomatoes in a roasting tin.  Season with plenty of black pepper, scatter over the capers then add olive oil and balsamic vinegar.  Place in the oven and cook for 20 minutes.  Add the olives to the tin and cook for a further 5 minutes or until the chicken is cooked through.

Remove from the oven and serve on 4 warmed plates with a portion of roasted sweet potatoes on the side.

New recipe to follow shortly - cheers Michelle

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Bryan and Michelle Noble, Chalet Michelle, La Ville, 38520 Venosc. France.

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