Chicken and breaded olive mini-brochettes

Keep the kids happy with this easy, low-fat recipe that's ready in under half an hour.


• ½ chicken breast cut into pieces

• 12 large, pitted Queen olives

• Egg and breadcrumbs

• Virgin olive oil for frying

• Salt



Cut up the chicken breast, salt and fry in a little oil. Set aside.

Dip the olives in beaten egg and then breadcrumbs. Fry in plenty of hot but not smoking oil until lightly golden.

Skewer a piece of chicken and an olive on a cocktail stick. Serve as nibbles.

The fried olives can also be used as a garnish for meat, chicken or fish.