Quick Note: I wanted to let everyone know that I am now officially on Twitter. I never planned to become a Twitterer (is that a word?) but at the request of several readers, I finally caved. Click 4loveofcooking to become a For the Love of Cooking follower on Twitter. Thanks for your support! Now, on with the recipe…
I saw this recipe in Sunset Magazine and decided to give it a try. I adapted it just a bit by using boneless skinless chicken breasts and by adding capers, extra seasonings, and fresh basil. I would have added a bit of anchovy but I didn’t have them on hand. It was a quick and easy weeknight meal that tasted gourmet and delicious. This dish was a huge hit with my entire family and one I will make again and again.
- 2 tsp olive oil
- 2 boneless skinless chicken breasts
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
- Dried oregano, to taste
- 1/4 tsp crushed red pepper flakes
- 1 1/2 cups of grape tomatoes
- 2/3 cup of kalamata olives, pitted
- 1 tbsp capers
- 4 small slices of Mozzarella cheese
How to Make Chicken Puttanesca
Preheat the oven to 425.
In an ovenproof pan or cast iron skillet, heat the olive oil over medium-high heat. Cut the chicken breasts in half then season each side with sea salt, freshly cracked pepper, garlic powder, and dried oregano, to taste.
Once the pan is hot, add the chicken and cook for 3-4 minutes. Flip the chicken over then add the crushed red pepper flakes, tomatoes, olives, and capers to the pan.
Place into the oven and cook until the chicken is cooked through, about 15 minutes. Lay the cheese on top of each piece of chicken then continue to cook for 2 minutes. Serve with fresh basil on top. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.netAdapted recipe by For the Love of Cooking.net Original recipe by Sunset Magazine – August 2010