Yield: 4 servings
2 tbsp. olive oil
4 boneless, skinless chicken breasts, trimmed
1/4 cup olive oil
2 tsp. garlic, minced
small piece of dried chili, crumbled
1 2oz. can anchovy fillets, chopped fine
3/4 cup tomatoes, fresh or canned, chopped coarsely
2/3 cup brine cured olives, pitted and chopped coarsely
2 tbsp. capers, drained but not rinsed
1 tbsp. tomato paste
salt and freshly ground black pepper to taste
2 tbsp. fresh Italian parsley, finely chopped
- Preheat oven to 350EF. Heat the oil for the chicken in a saute pan set over medium-high heat. Place the chicken breasts into the pan and saute until golden, turning once. Remove the chicken to a sheet pan and finish cooking in the oven until the internal temperature reaches 145EF.
- While the chicken is in the oven, prepare the sauce. Heat the oil in the saute pan that the chicken was cooked in. Add the garlic and the chili and cook for 2-3 minutes until the garlic is just golden. Add the anchovies and mash them into the garlic with a fork.
- Add the tomatoes, olives, capers and tomato paste. Stir well and cook over medium heat until the tomatoes have softened and the mixture is thickened. Season to taste.
- Add the chicken to the sauce and cook until heated through. Serve immediately with parsley as a garnish.