|Baked Chicken with Puttanesca Sauce|
Traditionally the sauce includes tomatoes, garlic, olives, capers, anchovies (omitted in Napolitan versions as well as my own) and chilli. The sauce is quickly cooked in a fry pan and takes only anout 5-10 minutes to prepare. It is usually served over spaghetti as a beautiful vegetarian pasta dish.
I've been dreaming, however of using this sauce with a soft and moist baked chicken breast because I thought the flavours would go beautifully. The name of this dish translates to: "Baked Chicken with Puttanesca". Nom.
- 1 tub of cherry or grape tomatoes, halved
- 2 garlic cloves, minced
- 12 kalamata olives, halved
- 1 1/2 tbs baby capers, drained
- 1/2 red onion, diced
- 420 g can of diced Italian tomatoes
- 1/2 tsp dried chilli flakes (or one diced small red chilli)
- 1/2 tsp dried oregano
- 2 large chicken breasts, halved
- Pasta of your choice. I opted for the traditional spaghetti
- Parmesan cheese
I really wanted to bake chicken in this sauce because I just knew it would make it soft and moist and beautiful, but the more traditional version is much quicker to throw together - just throw it all in a pan and reduce! You could still include the chicken this way by just browning the chicken in the pan first then adding the remainder of the ingredients. If you want to be uber traditional, then leave out the chicken and red onion and add anchovies. The Dragon turned up his snout when I suggested anchovies, so it didn't happen. If you want a lower carb option, then leave out the spaghetti, remove the chicken breasts after baking and reduce the sauce a little in a frypan. You can then serve it with a side of asparagus or broccoli or any other veggies you would like, all topped with that beautiful sauce.
- Preheat your oven to 200 degrees Celsius/392 degrees Fahrenheit
- Place all sauce ingredients into a casserole dish, stir. Add chicken breasts, cover in sauce.
- Bake for 45 minutes.
- Cook your pasta in the final 10 minutes in very salty water, drain.
- Remove the chicken breasts from the dish and slice them. Mix the sauce through the spaghetti or serve it on top. Then top with chicken and parmesan cheese.
Our Take Aways
The chicken was just as moist and beautiful as I had hoped. The flavours of the sauce infused into it as well so it made me very happy. I think it was just the right amount of chilli as well. I asked the dragon what he thought and his response was less wordy than mine: "Tasty. Would have again".