Grilled Chicken with Puttanesca Sauce

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Puttanesca is a wonderful piquant red sauce featuring the bold flavours of olives, capers and anchovy paste.

  • 1 pound(s) uncooked boneless skinless chicken breast(s), (450 g), cutlets
  • 1/2 tsp kosher salt, (2 ml)
  • 1/4 tsp black pepper, (1 ml)
  • 2 spray(s) olive oil cooking spray
  • 1 1/2 cup(s) grape tomatoes, (375 ml), quartered
  • 8 small olive(s), pitted, coarsely chopped
  • 1 Tbsp capers, (15 ml), drained
  • 1 Tbsp extra virgin olive oil, (15 ml),
  • 1/8 tsp crushed red pepper flakes, (0.5 ml) (1 pinch)
  • 1 tsp anchovy paste, (5 ml, optional)
  • 2 Tbsp basil, (30 ml), fresh, slivered
  • 2 clove(s), medium garlic clove(s), minced

Coat a grill pan with cooking spray; set pan over mediumhigh heat. (Alternately, coat an outdoor grill with cooking spray; heat to medium-high).

Sprinkle chicken with salt and pepper; grill 2-3 minutes. Flip chicken; grill until just cooked through, 1-2 minutes more. Transfer to a platter; let rest 5 minutes.

While chicken rests, in a medium bowl, combine tomatoes, olives and capers; set aside.

Warm oil in a small skillet over medium heat; add garlic and crushed red pepper. Sauté until just fragrant, about 30 seconds; stir in anchovy paste if using.

Add anchovy mixture to tomato mixture; stir gently. Sprinkle with basil; stir gently. Serve chicken with sauce spooned over top.

It’s best to use chicken breasts that are the same thickness so they cook at the same rate. If necessary, lightly pound chicken to an even thickness. Serving size: 3 oz chicken and ½ c sauce

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