Chicken puttanesca

Cooking Meat Chicken puttanesca

This punchy puttanesca sauce is usually reserved for pasta, but it tastes even better served with fat-roast chicken instead of the carbs.

Lables: High protein Low carb Low kilojoule Low sugar Egg free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat the oven to 220°C. Brush the chicken with 1 tablespoon oil and scatter with 1 teaspoon dried oregano and a pinch of dried chilli, then season. Place on a baking tray and bake for 30 minutes or until cooked through. Rest, loosely covered with foil, for 5 minutes.
  2. Halve 250g tomatoes. Place all the tomatoes in a small saucepan with the anchovy, olives, garlic, capers and remaining 1 tablespoon oil, 1 teaspoon oregano and chilli. Season, then cover and cook over medium heat, stirring occasionally, for 10 minutes or until tomatoes are soft. Stir in most of the parsley.
  3. To serve, divide the puttanesca among plates, then slice the chicken and arrange on top. Scatter with parmesan and remaining chopped parsley.

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4 x 180g chicken breast fillets
2 tbsp olive oil
2 tsp dried oregano
1/4 tsp dried chilli flakes
500g cherry tomatoes
3 anchovy fillets in oil, drained, roughly chopped
2 tbsp pitted kalamata olives
2 garlic cloves, thinly sliced
2 tbsp small salted capers, rinsed, drained
2 tbsp flat-leaf parsley leaves, chopped
2 tbsp grated parmesan

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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