Chicken Puttanesca

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• 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, canned in oil, drained solids

  4 anchovy or 16g

• 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°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 with salt and pepper.
4. Sear the chicken breasts in the hot pan. After about 2 minutes or when one side is golden brown, turn them over and place the pan in the oven. Roast for 8-12 minutes.
5. Once the breasts are firm to the touch, remove the pan from the oven and place it on a hot burner. Quickly remove the chicken breasts and place them on plates.
6. Add the remaining oil, garlic, onions, anchovies, olives, capers, and chili flakes to the pan and lightly fry for about 1 minute.
7. Add the tomatoes to the pan with a bit of salt and pepper. Cook over high heat until the tomatoes are just cooked and the sauce is thick, about 2 minutes.
8. Divide the sauce between the chicken breasts and serve.