 |
| Chicken puttanesca |
Serves 4
Chicken puttanesca ingredients: 4 x 180g chicken breast fillets. 2 tbs olive oil. 2 tsp dried oregano. 1/4 tsp dried chilli flakes. 500g cherry tomatoes. 3 anchovy fillets in oil, drained, roughly chopped. 2 tbs pitted kalamata olive. 2 garlic cloves thinly sliced. 2 tbs small salted capers. rinsed, drained. 2 tbs flat-leaf parsley leaves, chopped. 2 tbs grated parmesan
Methods of cooking
To make Chicken puttanesca Preheat the oven to 220C. Brush the chicken with 2 tbs oil and scatter with 1 tsp dried oregano and a pinch of dried chilli, then season. Place on a baking tray and bake for 30 minutes or until cooked through. Rest, loosely covered with foil, for 5 minutes. Halve 250g tomatoes. Place all the tomatoes in a small saucepan with the anchovy, olive, garlic, capers and remaining 1 tbs oil, 1 tsp oregano and chilli. Season, then cover and cook over medium heat, stirring occasionally, for 10 minutes or until tomatoes are soft. Stir in most of the parsley. To serve, divide the puttanesca among plates, then slice the chicken and arrange on top. Scatter with parmesan and remaining chopped parsley. By then, the Chicken puttanesca is ready
Per serve: 1293J (310 cal), fat 12.8g (saturated 2.0g), protein 43.7g, carb 3.4g, fiber 1.5g, chol 110mg, sodium 547mg
Chicken puttanesca ingredients: 4 x 180g chicken breast fillets. 2 tbs olive oil. 2 tsp dried oregano. 1/4 tsp dried chilli flakes. 500g cherry tomatoes. 3 anchovy fillets in oil, drained, roughly chopped. 2 tbs pitted kalamata olive. 2 garlic cloves thinly sliced. 2 tbs small salted capers. rinsed, drained. 2 tbs flat-leaf parsley leaves, chopped. 2 tbs grated parmesan
Methods of cooking
To make Chicken puttanesca Preheat the oven to 220C. Brush the chicken with 2 tbs oil and scatter with 1 tsp dried oregano and a pinch of dried chilli, then season. Place on a baking tray and bake for 30 minutes or until cooked through. Rest, loosely covered with foil, for 5 minutes. Halve 250g tomatoes. Place all the tomatoes in a small saucepan with the anchovy, olive, garlic, capers and remaining 1 tbs oil, 1 tsp oregano and chilli. Season, then cover and cook over medium heat, stirring occasionally, for 10 minutes or until tomatoes are soft. Stir in most of the parsley. To serve, divide the puttanesca among plates, then slice the chicken and arrange on top. Scatter with parmesan and remaining chopped parsley. By then, the Chicken puttanesca is ready
Per serve: 1293J (310 cal), fat 12.8g (saturated 2.0g), protein 43.7g, carb 3.4g, fiber 1.5g, chol 110mg, sodium 547mg
