Crumbed Chicken Puttanesca
It consists of crumbed chicken breasts, smothered in flavoursome Puttanesca sauce, with fresh basil, black olives and grated parmesan.
Crumbed Chicken Puttanesca It consists of crumbed chicken breasts, smothered in flavoursome Puttanesca sauce, with fresh basil, black olives and grated parmesan. |
| Servings | Prep Time |
| 4people | 15min |
| Cook Time |
| 40min |
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Ingredients
- 4 chicken breast filletsbutterflied and flattened
- 2slices white breadtoasted
- 1teaspoon dried herbs
- 2large eggswhisked
- 15ml olive oil
- 1clove garlicpeeled and crushed
- 2 bird eye chilifinely chopped
- 1tin chopped and peeled tomatoes
- salt and black pepperto season
- 2fillets anchovy
- 1/2cup capers
- handful fresh basilchopped
- 1/2cup black olives
- grated parmesanto serve
Instructions
- 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.