breasts in a bowl, add 2 tsps Mexican seasoning, garlic paste and salt and mix well so that all the breasts are well coated. Add 2 tsps oil and mix so that the chicken breasts do not stick to each other.
Heat 2 tsps oil in a
non-stick frying pan, add the chicken breasts and cook for 5-7 minutes on low heat. Do not shake the pan or disturb the process. Flip the breasts and cook the other side similarly. Ensure that the chicken is completely cooked.
Roughly chop the
green and black olives for the chunky salsa and put them in another bowl.
Add tomato, tomato
puree, spring onion greens, tomato ketchup, remaining Mexican seasoning and coriander leaves and mix. Add salt and chilli sauce and mix again.
Transfer the chicken
breasts on a serving plate and serve hot with chunky salsa.