Yes, Crumbed Chicken Puttanesca. That is what it is. No, I am not swearing just using some Italian lingo here. Italians just know how people. That is all.
Puttanesca is a basic sauce for pastas, adapted throughout the years, but mainly from Italian origin. It is a tomato and herb sauce with loads of garlic flavored with anchovies, capers and olives. Salty. Real salty.
My Puttanesca sauce however doesn’t have the anchovies or the capers. Otherwise hubby would through me with it. The olives are pushing it too. But I guessed he could just pick those out. Men…
Normally Puttanesca sauces are meant for pastas. My recipe of Crumbed Chicken Puttanesca are a perfect dinner idea and consists of crumbed chicken breasts, smothered in flavoursome Puttanesca sauce, with fresh basil, black olives and grated parmesan. Fantastico!
I served my Crumbed Chicken Puttanesca with roasted potato wedges and it was really good. This recipe is enough for four adults; I counted a breast for each person. I hope you try this Italian favorite, and if you have some varieties of your own I would luuurve to hear it! Buon Appetito!
| Prep Time | 15 min |
| Cook Time | 40 min |
| Servings | people |
- 4 chicken breast fillets butterflied and flattened
- 2 slices white bread toasted
- 1 teaspoon dried herbs
- 2 large eggs whisked
- 15 ml olive oil
- 1 clove garlic peeled and crushed
- 2 bird eye chili finely chopped
- 1 tin chopped and peeled tomatoes
- salt and black pepper to season
- 2 fillets anchovy
- 1/2 cup capers
- handful fresh basil chopped
- 1/2 cup black olives
- grated parmesan to serve
Ingredients
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- Transfer the toasts to a food processor and blitz until fine with the dried herbs.
- Dip the chicken breast in egg and transfer it to the crumbs. Make sure it is covered with crumbs before arranging it in an oven safe dish.
- Repeat with each breast, drizzle with olive oil and bake for 40 minutes at 180 degrees Celsius.
- In a small saucepan, sauté the garlic and chilli, add the tin of tomatoes, simmer for 15 minutes and remove from heat.
- Add your anchovies and capers or if you don’t want to use these, season with salt and black pepper.
- Only add the fresh basil when the sauce has cooled down a bit, mix through and smother each breast with sauce, olives and grated parmesan.
