Breast of chicken in pizzaiola sauce

Breast of chicken in pizzaiola sauce

Petti di pollo alla pizzaiola

By
From
The Collection
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
4 skinless boneless chicken breasts
4 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
1 tablespoon salted capers, soaked and drained
1 teaspoon flat-leaf parsley, chopped
2 anchovy fillets in oil, drained and chopped
500g polpa di pomodoro or chunky passata
1 tablespoon oregano leaves, roughly chopped
salt
pepper

Method

  1. Fry the chicken breasts in the olive oil for about 8–10 minutes on each side, until brown and cooked through. Add the garlic, capers, parsley and anchovies to the pan and fry briefly, then stir in the tomatoes, oregano and salt and pepper. Simmer for 5 minutes and then serve.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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