Chicken Puttanesca

this punchy puttanesca sauce is usually reserved for pasta but it tastes even better served with fat roast chicken instead of the carbs

The ingredient of Chicken Puttanesca

• 4 x 180g chicken breast fillets
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 4 teaspoon dried chilli flakes
• 500g cherry tomatoes
• 3 anchovy fillets in oil drained roughly chopped
• 2 tablespoons pitted kalamata olives
• 2 garlic cloves thinly sliced
• 2 tablespoons small salted capers rinsed drained
• 2 tablespoons flat leaf parsley leaves chopped
• 2 tablespoons grated parmesan

The Instruction of chicken puttanesca

• preheat the oven to 220u00b0c brush the chicken with 1 tablespoon oil and scatter with 1 teaspoon dried oregano and a pinch of dried chilli then season place on a baking tray and bake for 30 minutes or until cooked through rest loosely covered with foil for 5 minutes
• halve 250g tomatoes place all the tomatoes in a small saucepan with the anchovy olives garlic capers and remaining 1 tablespoon oil 1 teaspoon oregano and chilli season then cover and cook over medium heat stirring occasionally for 10 minutes or until tomatoes are soft stir in most of the parsley
• to serve divide the puttanesca among plates then slice the chicken and arrange on top scatter with parmesan and remaining chopped parsley

Nutritions of Chicken Puttanesca

calories: 309 983 calories
calories: 12 8 grams fat
calories: 2 grams saturated fat
calories: 3 4 grams carbohydrates
calories: 2 4 grams sugar
calories: n a
calories: 43 7 grams protein
calories: 110 milligrams cholesterol
calories: 547 milligrams sodium
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calories: nutritioninformation