INGREDIENTS 

• 225g Mini chicken fillets, sinew removed
• 2 tbsp Sacla' Cook's Paste Sun-Dried Tomato 190g
• to drizzle Olive oil
• 25g Rocket leaves
• 2 tbsp Sun-Dried Tomatoes
• 50g Black olives
• Salt
• Black pepper

INSTRUCTIONS 

1. In a bowl, lightly mix the chicken, Sacla' Paste and some seasoning to lightly coat
2. Drizzle a little oil in a frying pan, add the chicken and fry over a moderate heat for 6 minutes, turning half way until cooked through
3. Divide the chicken between 2 plates, then arrange the rocket, sun-dried tomatoes and olives on top