Instead of cherry tomatoes, you can use larger tomatoes cut into pieces so they cook quickly and release their juices to form the flavorful sauce. Try the dish over pasta or polenta.

Chicken Puttanesca

olive oil

chicken breast

salt

pepper

red chile flakes

garlic

pt. cherry tomatoes, halved

oregano leaves

kalamata olives

mozzarella cheese, sliced

Heat oven to 450&deg; with a rack set 5 in. from the heat source. Heat oil in a large ovenproof frying pan over high heat.


Sprinkle chicken with salt and pepper. Brown chicken in hot oil on one side, about 4 minutes. Turn chicken over and add chile flakes, garlic, tomatoes, oregano, and olives.


Transfer pan to oven and cook until chicken is cooked through, about 20 minutes. Lay cheese over chicken and bake just until melted and browned, 2 minutes.


Note: Nutritional analysis is per serving.


No, no, no!! You do NOT put mozzarella on ANYTHING puttanesca!

I served this over polenta and it was delicious. I doubled the chili flakes for some extra kick. Husband loved it.

Very good, but it did not make enough sauce. Perhaps I cooked it too long (even though I lowered the oven temp to 425ºand cooked the recommended amount of time), but I ended up having to heat up some marinara sauce for the angel hair pasta that I served it with. It was fine, easy to make, used easily available ingredients, and was quick. Next time I think I will pound the chicken breasts so they will cook faster, then not cook it as long. I also added extra garlic (it smelled divine) and used some shredded 4-cheese Italian blend since I had it on hand.

Outstanding recipie, although I add 3 anchovie filets to the garlic &amp; red pepper flakes before putting the chicken in the oven &amp; sometimes I use provolone instead of mozzarella. I usually serve this with a simple green salad &amp; garlic bread and serve the chicken over linguine. Cant beat it for a weeknight quick meal, but I wouldnt hesitate to serve it to company.

I made this dish last night, though I did have to substitute good quality canned tomatoes (because of the season). I served it over whole wheat spaghetti noodles and hubby said it was 'crazy good'. That's one of the best compliments I've ever gotten. 

I'll definitely be making this again, and can't wait to try it with fresh vine ripened tomatoes.

Delicious! My (somewhat) picky family loved it so this will definitely go into my recipe box. The only substitutions I made were black olives as we don't care for green. Simple, tasty, healthy and easy!

super easy and delicious! this is definitely going on my list of entertaining recipes.

Great &amp; fast.  Didn't have kalamata olives; used Santa Barbara Olive Co Pitted Italian Olives.  Eaters declared they worked well.  Served w/salad, pasta, &amp; fr bread.  My 18 yr old son suggested more cheese, then said, "You have to make this again, but it's time sensitive; I leave for college in 5 weeks."

I made this tonight and it was SO flavorful and SO easy. I can't believe how fast it was. And in one pan! I took advantage of farmer's market roma tomatoes(cut into chunks) and fresh oregano. Be careful not to burn the garlic in the very hot pan Make sure to add it with the tomatoes. Even if you don't use 1 1/2 lbs of chicken use all of the other ingredients cos it makes a nice light sauce. Italian bread and red wine-maybe a little pasta-Molto bene!!!!!

chicken puttanesca

Total: 30 minutes

Servings: 4

Author : Leigh Trivino, Spokane

Ingredients

Instructions

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