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Article: Pollo alla Mediterranea

Pollo alla Mediterranea

Pollo alla Mediterranea

This is not a heavy or overly saucy marinara chicken dish; it is delicate in spices and surprisingly light! The cherry tomatoes bring a pop of color to the pan-fired chicken, giving it a nice visual effect. 


  • 2, chicken breasts
  • 1/3 cup white wine
  • 1 tbsp, Italian seasoning
  • salt and pepper
  • 1/4 cup flour
  • 1/2 cup, cherry tomatoes – halved
  • 1/3 cup, kalamata olives
  • 2 tbsp, il Fustino Basil olive oil + more for drizzling
  • basil leaves – to garnish
  • 1 tbsp, pine nuts


Thinly slice chicken breasts in half and pound flat. Dredge through flour seasoned with Italian seasoning, salt and pepper.

Heat 2 tbsp of Basil Olive Oil in a skillet over medium heat. Once warm, add the battered chicken breasts and cook on one side for 3-4 minutes. Flip and add white wine, sliced cherry tomatoes, olives, capers and pine nuts. Cook until tomatoes are softened and chicken is cooked through, about 5-7 minutes.

Plate the chicken, topping with the tomato and olive mixture. Drizzle with Basil Olive Oil, garnish with basil leaves and enjoy!