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4 Boneless Chicken breasts. Chicken Puttanesca
1 Tbsp Olive Oil
1 Cup of Onion, halved and sliced
3 Cloves of Garlic, chopped
14oz of Crushed Tomatoes
1 Cup of Cherry Tomatoes
1/2 Cup of Kalamata Olives (pitted)
1/4 Cup of Fresh Basil, chopped
Handful of Basil for garnish, if desired
Salt and pepper to taste

1: Rinse and pat dry chicken. Sprinkle with salt and pepper.

2: Heat olive oil in large skillet and brown chicken on both sides (approximately 3 to 4 minutes).

3: Remove from pan and set aside. (it won’t be completely cooked. You will finish cooking with sauce).

4: Sauté onion until translucent, then add the garlic and cook for one minute.

5: Add crushed tomatoes and basil, seasoning with salt and pepper to taste.

6: Nestle chicken breasts on top of sauce and spread cherry tomatoes and olives on top.

7: Simmer uncovered for about 20 minutes or until chicken is cooked through. Alternatively, bake at 425F for 25 minutes (dependent on chicken thickness).

8: Top with additional basil for garnish.

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