This is one of my new favorites and I have made it with chicken and with cod--both versions are delicious! It's quite easy to make and it really packs a punch with flavor. I came across the recipe in the Salt Lake Tribune.
Chicken (or cod) Puttanesca Parmesan
Serves 4
2 boneless, skinless chicken breasts (or 4-4-6 oz. cod fillets)
1 egg, beaten
1 cup panko bread crumbs
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1 TBSP. olive oil
4-6 oil-packed anchovies
1/4 tsp. red pepper flakes
1 large yellow onion, diced
2 Roma tomatoes, cored and chopped
1/2 cup chopped pitted Kalamata olives
4 cloves garlic, minced
2 TBSP. capers
5 large leaves of fresh basil, chopped
1/4 cup grated Parmesan cheese
Heat the oven to 400 degrees. Coat a baking sheet with cooking spray.
Slice the chicken breasts in half horizontally to create two thin halves.
Place the egg in a wide shallow bowl. In a separate bowl, mix together the breadcrumbs, garlic powder, salt and pepper. Place the breast (or cod fillet) one a time in the egg, then the bread crumbs, pressing as needed to adhere the bread crumbs to the meat. Arrange on baking sheet, mist the tops w/cooking spray and bake for 20 minutes, until lightly browned.
In a large skillet over medium-high, heat the olive oil and add anchovies and red pepper flakes until the anchovies have dissolved. Add onion, saute for 5 minutes. Add the tomatoes and bring to a simmer. Cook just until the tomatoes begin to break down, about 5-7 minutes. Remove the pan from the heat and stir in the olives, garlic, capers and basil. Season with salt and pepper.
When the chicken is done, transfer to a serving plate or individual plates and spoon the sauce over each and then top with Parmesan.
Chicken (or cod) Puttanesca Parmesan
Serves 4
2 boneless, skinless chicken breasts (or 4-4-6 oz. cod fillets)
1 egg, beaten
1 cup panko bread crumbs
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1 TBSP. olive oil
4-6 oil-packed anchovies
1/4 tsp. red pepper flakes
1 large yellow onion, diced
2 Roma tomatoes, cored and chopped
1/2 cup chopped pitted Kalamata olives
4 cloves garlic, minced
2 TBSP. capers
5 large leaves of fresh basil, chopped
1/4 cup grated Parmesan cheese
Heat the oven to 400 degrees. Coat a baking sheet with cooking spray.
Slice the chicken breasts in half horizontally to create two thin halves.
Place the egg in a wide shallow bowl. In a separate bowl, mix together the breadcrumbs, garlic powder, salt and pepper. Place the breast (or cod fillet) one a time in the egg, then the bread crumbs, pressing as needed to adhere the bread crumbs to the meat. Arrange on baking sheet, mist the tops w/cooking spray and bake for 20 minutes, until lightly browned.
In a large skillet over medium-high, heat the olive oil and add anchovies and red pepper flakes until the anchovies have dissolved. Add onion, saute for 5 minutes. Add the tomatoes and bring to a simmer. Cook just until the tomatoes begin to break down, about 5-7 minutes. Remove the pan from the heat and stir in the olives, garlic, capers and basil. Season with salt and pepper.
When the chicken is done, transfer to a serving plate or individual plates and spoon the sauce over each and then top with Parmesan.
