About
What’s in a Puttanesca sauce? This buttery tomato sauce is richly flavored with garlic and anchovies, then tossed with chopped olives, capers, and spices. Spoon this sauce over seasoned chicken breasts for a savory, flavorful main course.
Ingredients
- 1 ½ tablespoon butter, unsalted
- 1 teaspoon garlic
- ½ ounce anchovy, smoked, canned in oil and drained
- ½ cup fire roasted diced tomatoes by hunt's
- 1 ounce green olives
- ½ teaspoon capers
- ¼ teaspoon crushed red pepper by simply organic
- ¼ cup whipping cream, extra heavy/gourmet, not whipped
- 10 ounce chicken breast, skin removed before cooking
- ¼ teaspoon salt
- ¼ teaspoon black pepper, ground
- ¼ teaspoon italian seasoning
- ⅛ teaspoon onion powder
- ¼ cup, shredded mozzarella cheese, whole milk
Instructions
- Make the Puttanesca sauce right away by melting the butter in a pan over low heat on the stove. Stir minced garlic and sliced anchovies into the butter and let them turn golden and fragrant – about 2 minutes.
- Stir in the diced tomatoes, chopped green olives, capers, and red pepper flakes. Cook over low heat for about 5 minutes.
- Stir the cream into the pan and simmer over low heat until you have a thickened sauce.
- Preheat an oven to 375 degrees. Lay 2, 5-oz chicken breasts in a glass baking dish lined with pan spray. Season the chicken with the salt, pepper, italian seasoning, and onion powder.
- Spoon equal amounts of Puttanesca sauce over each chicken breast. Cover the tray with foil and bake for 25 minutes. Pull the dish out of the oven and sprinkle about 2 TB of mozzarella on top of each chicken breast.
- Leave the dish uncovered and bake for an extra 15 minutes. Serve hot.
Nutrition Facts
- Servings: 2
- Calories: 521.8kcal/2183.4kJ (per serving)
- Fat: 32.1g (per serving)
- Carbs: 5.6g (per serving)
- Protein: 50.7g (per serving)
