Grilled chicken with puttanesca sauce
1
Points®
Total time: 29 min • Prep: 18 min • Cook: 6 min • Serves: 4 • Difficulty: Easy
Puttanesca is a wonderful piquant red sauce featuring the bold flavours of olives, capers and anchovy paste.
Ingredients
Uncooked boneless skinless chicken breast
1 pound(s), (450 g), cutlets
Kosher salt
½ tsp(s), (2 ml)
Black pepper
¼ pinch(es), (1 ml)
Olive oil cooking spray
2 spray(s)
Grape tomatoes
1½ cup(s), (375 ml), quartered
Olives
8 small, pitted, coarsely chopped
Capers
1 tbsp(s), (15 ml), drained
Extra virgin olive oil
1 tbsp(s), (15 ml),
Crushed red pepper flakes
⅛ tsp(s), (0.5 ml) (1 pinch)
Anchovy paste
1 tsp(s), (5 ml, optional)
Fresh basil
2 tbsp(s), (30 ml), fresh, slivered
Garlic clove
2 clove(s), medium, minced
Instructions
1
Coat a grill pan with cooking spray; set pan over mediumhigh heat. (Alternately, coat an outdoor grill with cooking spray; heat to medium-high).
2
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.
3
While chicken rests, in a medium bowl, combine tomatoes, olives and capers; set aside.
4
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.
5
Add anchovy mixture to tomato mixture; stir gently. Sprinkle with basil; stir gently. Serve chicken with sauce spooned over top.
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