Chicken Puttanesca
Chicken Puttanesca
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Total
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Makes
4 – 6 Servings
Ingredients
For the Chicken:
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1 1/2 pounds boneless, skinless, chicken breasts
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2 tablespoons olive oil
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Salt and pepper
For the sauce:
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6 ounces fresh mozzarella cheese, sliced into 4-6 rounds
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1/4 cup fresh parsley and basil, chopped
Instructions
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For the chicken- butterfly, or pound, chicken to an even ½-inch thickness. Season with salt and pepper.
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Heat oil in a 12-inch heavy skillet over medium-high heat. Add chicken and sauté until golden and cooked through, about 4 minutes on each side. Remove chicken and tent with foil.
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Next add the garlic and anchovies to the skillet. Sauté for 2 minutes, then pour in the tomatoes, parsley, oregano, and crushed red pepper. Stir well, and add in the olives and capers. Simmer 8-10 minutes.
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Place the chicken back into the sauce. Simmer the chicken for 3-4 minutes to heat through. Then Top each chicken piece with a slice of cheese. Cover the pan and reduce heat to low. Heat until sauce bubbles and the cheese is melted.