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Chicken Puttanesca


Serves 4 to 6      
Preparation and Cooking time: 45 minutes
• 1 ½ pounds boneless, skinless chicken breasts
• 2 T olive oil
• Salt and Pepper
For the Sauce
• 1 jar Traditional Marinara Sauce
• 2/3 kalamata olives
• 2 T capers, chopped
• ¼ t red pepper flakes
• 6 oz fresh mozzarella cheese, sliced into 6 rounds
• ¼ parsley and basil, chopped
For the chicken – butterfly or pound the chicken to an even ½ inch thickness. Season with salt and pepper. Heat the oil in a skillet over medium high heat. Add chicken and sauté until golden and cooked through. In separate pan, combine the Marinara Sauce, olives, capers, and red pepper. When hot, pour over the chicken. Top each piece with a slice of cheese. Cover the pan and reduce the heat. Continue until the sauce bubbles and the cheese is melted. Sprinkle the chopped herbs over the dish and serve with your favorite pasta.