CHICKEN BREAST WITH SPAGHETTI PUTTANESCA
Ingredients
600g (1lb) tomatoes
2 cloves garlic, chopped finely
3 anchovy fillets in oil , drained and chopped
4tblsp olive oil
1 small chilli, deseeded and finely chopped
100mls (4 floz) dry red wine
4 chicken breasts fillets
(100-150g/ 4.5 0zs)
2 tblsp chopped herbs
( thyme, parsley, rosemary)
4 tblsp black olives
Salt and freshly ground pepper
500g ( 1 lb) spaghetti
Method
Preheat the oven to 180c ( 300f)
Scald the tomatoes in boiling water for a few seconds, refresh in cold water, then shin into quarters, de-seed and dice finely.
Place garlic, anchovies and chilli in a frypan with oil and sauté.
Add tomatoes and wine and cook over a medium heat without a lid for about 15 minutes.
Season the chicken fillets with salt and pepper and fry on one side in an oven-proof pan until lightly browned.
Turn, sprinkle with the chopped herbs and put into preheated oven for about 10 minutes, until done.
Mix the olives into the sauce and season to taste with salt and pepper.
Cook the spaghetti in plenty of boiling, salted water until al dente, (retaining a little firmness). Drain, mix with the sauce and serve with the chicken breasts fillets.
Serves 5
