▢2 lb boneless chicken breasts, cut in half lengthways to cook faster
▢2 tbsp olive oil, divided
▢Kosher salt and ground black pepper, to taste
▢1 tbsp dried oregano, plus 1 tsp
▢4 anchovy fillets, coarsely chopped (optional)
▢3-4 cloves garlic, finely chopped
▢28 oz peeled tomatoes with juices, one can
▢1 cup pitted Kalamata olives, coarsely chopped
▢1/4 cup capers
▢Fresh parsley, chopped for garnish
OPTIONAL:
▢Crusty bread, to serve
Instructions
Rub the chicken with salt, pepper, and 1 tsp dried oregano on both sides.
Heat 1 tbsp oil in a large skillet over medium heat.
Add chicken and cook, until cooked through and golden-brown on both sides, about 10-12 minutes. Set aside on a plate. You might have to cook the chicken in batches to avoid overcrowding the pan, so divide the oil if so.
Add the remaining 1 tbsp of oil to the hot skillet, and sauté the garlic and anchovy for 1 minute.
Add in the tomatoes and oregano. Use the back of a wooden spoon to crush the tomatoes into small pieces.
Stir in the capers, and olives; Simmer over low heat partially covered, for 8-10 minutes, until the sauce thickens.
Taste the sauce and season with salt and pepper, if needed.
Return the chicken to the pan and spoon over the sauce. Allow it to cook for a bit more into the sauce, until hot.
Garnish with freshly chopped parsley and enjoy. Serve with warm crusty bread.
Notes
Chicken: If you want to use seafood, any fish would work. A great substitute would be cod or salmon.
You may make your own homemade peeled tomatoes instead of using canned
Anchovies can be optional but will add a great taste.
Nutrition facts are obtained using an online calculator and may not be 100% accurate.
Nutrition
CALORIES: 278KCAL
CARBOHYDRATES: 8G
PROTEIN: 34G
FAT: 12G
SATURATED FAT: 2G
CHOLESTEROL: 98MG
SODIUM: 920MG
POTASSIUM: 844MG
FIBER: 3G
SUGAR: 3G
VITAMIN A: 313IU
VITAMIN C: 15MG
CALCIUM: 83MG
IRON: 2MG
