Chicken Cutlets Puttanesca

Recipe Image

This recipe makes 4 servings
Recipe Nutrition Info Comments 0
Chef's View
Sometimes making your own tomato sauce takes only a few minutes longer than warming a prepared sauce, and it's ultimately more delicious. This succulent chicken topped with a traditional olive- and caper-infused tomato sauce is sure to become a family favorite.

Ingredients

  • 4 whole chicken, breast, boneless, skinless
    6 ounces each
  • salt
    to taste
  • pepper, black ground
    to taste
  • 4 teaspoon oil, olive, extra-virgin
    divided
  • 5 clove(s) garlic
    minced
  • 28 ounce(s) tomatoes, crushed
    with juice
  • 1/3 cup(s) olives, Kalamata, pitted
    chopped
  • 2 tablespoon capers
    drained and rinsed
  • 1/4 teaspoon pepper, red, crushed
  • 1/4 cup(s) basil, fresh
    chopped plus leaves for garnish
  • 1 tablespoon lemon
    juice

Instructions

  • 1

    Season the chicken cutlets with salt and pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the cutlets and cook until lightly browned and cook through but still juicy, about 3 minutes per side. Transfer to a plate and cover to keep warm.

  • 2

    In the same skillet, heat the remaining 2 teaspoons oil over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the tomatoes and their juice, olives, capers, and pepper flakes. Bring to a simmer and cook until the sauce is slightly thickened, about 5 minutes. Stir in the chopped basil and lemon juice.

  • 3

    Return the chicken to the pan briefly just to reheat. Serve the chicken hot with the puttanesca sauce on top, garnished with basil leaves.

Nutritional Information Amount Per Serving
  • Calories313
  • Total Fat11g
  • Saturated Fat2.1g
  • Sodium638mg
  • Carbohydrates18g
  • Dietary Fiber4g
  • Protein38g
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