Chicken Puttanesca

Ingredients

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Chicken breast

  Broilers or fryers, meat only, raw

  14 oz or 397g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  4 cloves, minced or 12g

• Onions

  Raw

  1 small or 70g

• Anchovy

  Fish, european, raw

  ½ oz or 14g

• Olives

  Ripe, canned (small-extra large)

  ½ cup or 67g

• Capers

  Canned

  1 tbsp, drained or 9g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Tomatoes

  Red, ripe, raw, year round average

  4 medium whole or 492g

Directions

1. Pre-heat oven to 450 degrees F.
2. Pre-heat a large oven proof sauté or skillet over high heat.
3. Coat the chicken breasts with 2 tablespoons of the oil and season both sides of them with salt and pepper.
4. Place the chicken breast in the hot pan and sear them. When one side is nice and golden brown (about 2 minutes), turn them over and place the entire pan in the oven. Let the roast in the oven for about 8-12 minutes.
5. When the breasts are firm to the touch, remove the pan and place it on a hot burner on the stove. Quickly remove the chicken breasts from the pan and place them on plates.
6. Add your remaining oil, garlic, onions, anchovies, olives, capers, and chili flakes to the pan. This will likely cook QUICKLY. You want to lightly fry these ingredients in the oil, for about 1 minute.
7. Add the tomatoes to the pan, with a bit of salt and pepper. Still over high heat, cook the sauce until the tomatoes are just cooked and the sauce is thick, about 2 more minutes.
8. Divide the sauce between the chicken breasts and serve!
9. Recipe inspired by: http://www.djfoodie.com/Chicken-Puttanesca