Chicken Puttanesca

Name: Chicken Puttanesca
Ingredients: 1 1/4 lb. boneless, skinless chicken breasts; 1 Tbsp. olive oil; 2 oz. anchovies; 2 cloves chopped garlic; 1 (28 oz.) can whole tomatoes; 1 (2 1/4 oz.) can sliced black olives; 16 pimento-stuffed green olives, cut in half; 2 tsp. capers; dash of crushed red pepper; 6 large fresh basil leaves, chopped

10 ingredients

7 steps

Ingredients

1 1/4 lb. boneless, skinless chicken breasts
1 Tbsp. olive oil
2 oz. anchovies
2 cloves chopped garlic
1 (28 oz.) can whole tomatoes
1 (2 1/4 oz.) can sliced black olives
16 pimento-stuffed green olives, cut in half
2 tsp. capers
dash of crushed red pepper
6 large fresh basil leaves, chopped

Directions

1

Broil chicken breasts 6 to 7 minutes on each side until done. Heat oil in skillet, adding anchovies and cook over medium heat, mixing with wooden spoon to make a paste.
2

Add garlic and cook until brown (2 minutes).
3

Chop tomatoes coarsely and add them with liquid to skillet.
4

Bring to a boil.
5

Reduce heat to low and cook about 5 minutes.
6

Add olives, capers and red pepper (to taste) and simmer about 10 minutes adding basil last 2 minutes of cooking. Cut broiled chicken into chunks and serve topped with sauce.
7

Can also be served over pasta or rice.