Baked Chicken With Puttanesca Sauce


Baked Chicken With Puttanesca Sauce


  • 1 tbs olive oil
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 800g can Woolworths diced tomatoes
  • 1 tsp dried chilli flakes
  • 1 cup Kalamata olives
  • 2 tbs baby capers, rinsed
  • 4 Woolworths chicken breast fillets
  • 1/4 cup Woolworths flat-leaf parsley leaves
  • green salad, to serve 


1. Preheat oven to 180°c. Heat oil in an ovenproof pan over medium heat. Cook onion and garlic for 5 minutes or until tender. Stir in tomatoes, chilli flakes, olives and capers and bring mixture to the boil. Add chicken to pan, covering with sauce. 

2. Transfer to oven and bake for 20 minutes or until chicken is cooked through. Sprinkle with parsley and serve with salad. 

Double the recipe and freeze half for up to 1 month. Reheat, shredding the chicken, and use as a filling for enchiladas.

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