Chicken Puttanesca
Servings 4
Equipment
- Large Ovenproof Pan or Large Cast-Iron Skillet
Ingredients
- 1 tbsp olive oil
- 2 boneless, skinless chicken breasts
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- Dried oregano to taste
- ¼ tsp crushed red pepper flakes
- 1½ cups of grape tomatoes
- ⅔ cup of kalamata olives pitted
- 1 tbsp capers
- 1-2 anchovies chopped, to taste
- 4 small slices of Mozzarella cheese
- Fresh basil torn
Instructions
- Preheat the oven to 425.
- Cut the chicken breasts in half, then season each side with sea salt, freshly cracked pepper, garlic powder, and dried oregano to taste.
- In an ovenproof pan or cast-iron skillet, heat the olive oil over medium-high heat.
- Once the cast-iron skillet is hot, add the chicken and cook for 3-4 minutes. Flip the chicken over, then add the crushed red pepper flakes, tomatoes, olives, capers, and anchovy to the skillet.
- Place in the oven and cook until the chicken is cooked through, about 15-20 minutes.
- Lay the cheese on top of each piece of chicken, then continue to cook for 2-3 minutes.
- Serve with fresh basil on top. Enjoy.