Name: Chicken puttanesca
Yield: 1
Ingredients: 4 x 180g Free Range Chicken Breasts; 36.40 gm olive oil; 2 tsp dried oregano; 1/4 tsp dried chilli flakes; 500g cherry tomatoes; 3 anchovy fillets in oil, drained, roughly chopped; 40.00 ml pitted kalamata olives; 2 garlic cloves, thinly sliced; 40.00 ml small salted capers, rinsed, drained; 40.00 ml flat-leaf parsley leaves, chopped; 40.00 ml grated parmesan

Chicken puttanesca

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Try this zesty puttanesca sauce over juicy roasted chicken for a flavorful twist on a classic dish.

Ingredients:

4 x 180g Free Range Chicken Breasts
36.40 gm olive oil
2 tsp dried oregano
1/4 tsp dried chilli flakes
500g cherry tomatoes
3 anchovy fillets in oil, drained, roughly chopped
40.00 ml pitted kalamata olives
2 garlic cloves, thinly sliced
40.00 ml small salted capers, rinsed, drained
40.00 ml flat-leaf parsley leaves, chopped
40.00 ml grated parmesan

Instructions:

Preheat the oven to 220°C. Coat the chicken with a drizzle of oil, sprinkle with dried oregano, dried chili flakes, and season well. Transfer the seasoned chicken to a baking tray and bake for 30 minutes until fully cooked. Allow the chicken to rest, lightly covered with foil, for 5 minutes before serving.
Cut 250g of tomatoes in half. Combine them in a small saucepan with anchovy, olives, garlic, capers, 1 tablespoon of oil, 1 teaspoon of oregano, and chili. Add seasoning, cover, and simmer over medium heat for 10 minutes until tomatoes are tender. Mix in the majority of the parsley before serving.
When ready to serve, portion the puttanesca into plates, then thinly slice the chicken and place it on top. Sprinkle with Parmesan and the rest of the chopped parsley.

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