2 chicken breasts
2 tbsp polenta
2 tbsp freshly grated parmesan
1 tsp chopped fresh thyme
3 tbsp olive oil
2-3 tbsp finely chopped black olives
3 halved large vine-ripened tomatoes
Gluten free spaghetti
Low FODMAP tomato sauce
Mix together the polenta, Parmesan, chopped fresh thyme and olive oil.
Skin the chicken breasts, spread with the black olives, then put them in a baking dish on a bed of thyme sprigs together with the tomatoes.
Pat crumbs on chicken and tomatoes, drizzle with the olive oil.
Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C).
To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
Serve with gluten free spaghetti, and low FODMAP tomato sauce.
Recipe adapted from: Good Food