Baked Chicken with Tomatoes & Olives

INGREDIENTS

2	tbsp olive oil
4	chicken breast fillets
2	small red onions, cut into wedges
4	garlic cloves, sliced
2	x 400g cans chopped tomatoes
1	tbsp red wine vinegar
2	tsp sugar
150	g Blake olives
2	tbsp salted capers
1	tbsp chopped fresh oregano
	Salt and freshly ground black pepper
	Crusty bread to serve

INSTRUCTIONS

1.	Preheat the oven to 200C. Heat 1 tbsp of the oil in a frying pan over a medium heat and add the chicken breast fillets. Season with salt and pepper and cook for 2mins each side or until golden. Remove and set aside.
2.	Add the remaining tbsp of olive oil to he pan. Add the onions and garlic and cook for a few mins over a medium heat until softened and lightly coloured. Add the tomatoes, turn the heat down and simmer for 5-10 mins, then stir in the vinegar and sugar, and season with salt and freshly ground black pepper.
3.	Put the chicken breasts fillets into a baking dish and pour over the tomato mixture. Scatter over the olives, capers and chopped oregano.
4.	Cover with foil and cook in the oven for 20mins or until he chicken is cooked through. Serve hot with crusty bread.