4 Servings 20 min Cook
1/4 Cup Olive Oil
14 Oz Chicken Breast
1 Dash Salt
1 Dash Pepper
4 Cloves, minced Garlic
1 Small Onions
10 Oz Anchovy
1/2 Cup Olives
1 Tbsp, drained Capers
1/2 Tsp Crushed Red Pepper Flakes
4 Medium whole (2-3/5" dia) Tomatoes
Pre-heat oven to 450 degrees F
Pre-heat a large oven proof sauté or skillet over high heat
Coat the chicken breasts with 2 tablespoons of the oil and season both sides of them with salt and pepper
Place the chicken breast in the hot pan and sear them.
When one side is nice and golden brown (about 2 minutes), turn them over and place the entire pan in the oven.
Let the roast in the oven for about 8-12 minutes
When the breasts are firm to the touch, remove the pan and place it on a hot burner on the stove.
Quickly remove the chicken breasts from the pan and place them on plates
Add your remaining oil, garlic, onions, anchovies, olives, capers, and chili flakes to the pan.
This will likely cook QUICKLY.
You want to lightly fry these ingredients in the oil, for about 1 minute
Add the tomatoes to the pan, with a bit of salt and pepper.
Still over high heat, cook the sauce until the tomatoes are just cooked and the sauce is thick, about 2 more minutes
Divide the sauce between the chicken breasts and serve!
Recipe inspired by: http://www.