Chicken puttanesca

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.

The ingredient of Chicken puttanesca

  1. 4 x 180g chicken breast fillets
  2. 2 tablespoons olive oil
  3. 2 teaspoons dried oregano
  4. 1/4 teaspoon dried chilli flakes
  5. 500g cherry tomatoes
  6. 3 anchovy fillets in oil, drained, roughly chopped
  7. 2 tablespoons pitted kalamata olives
  8. 2 garlic cloves, thinly sliced
  9. 2 tablespoons small salted capers, rinsed, drained
  10. 2 tablespoons flat-leaf parsley leaves, chopped
  11. 2 tablespoons grated parmesan

The instruction how to make Chicken puttanesca

  1. Preheat the oven to 220u00b0C. 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.

Nutritions of Chicken puttanesca

fatContent: 309.983 calories
saturatedFatContent: 12.8 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 3.4 grams carbohydrates
fibreContent: 2.4 grams sugar
cholesterolContent: 43.7 grams protein
sodiumContent: 110 milligrams cholesterol

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