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Chicken puttanesca

Name: Chicken puttanesca
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: /italian
Ingredients: 4 x 180g chicken breast fillets; 2 tablespoons olive oil; 2 teaspoons dried oregano; 1/4 teaspoon dried chilli flakes; 500g cherry tomatoes; 3 anchovy fillets in oil, drained, roughly chopped; 2 tablespoons pitted kalamata olives; 2 garlic cloves, thinly sliced; 2 tablespoons small salted capers, rinsed, drained; 2 tablespoons flat-leaf parsley leaves, chopped; 2 tablespoons grated parmesan

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by Jill Dupleix

Food writer

Oct 03, 2015

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

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

Method

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.