This gluten free recipe was a hit at our house and I’ll definitely be making it again but with a few minor changes. Check out the Notes section below for what I’ll do different next time.
And in case you’re wondering what “puttanesca” means (I didn’t know), Merriam-Webster dictionary defines it as “served with or being a pungent tomato sauce typically containing olives, garlic, capers, hot pepper, and sometimes anchovies.”
- 4 8-ounce skinless, boneless chicken breasts (1)
- salt and pepper
- ¼ cup olive oil, plus more for drizzling
- 1 15-ounce can cherry tomatoes (2)
- 1 9-ounce package frozen artichoke hearts, thawed (3)
- 1/3 cup pitted kalamata olives
- 2 tablespoons capers, drained (4)
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes (5)
Preheat oven to 400 degrees. Season the chicken with salt and pepper. Lay out four 12-by-18-inch sheets of foil. Drizzle each sheet with olive oil, then top each with a chicken breast.
Combine tomatoes, artichokes, olives, capers, garlic cloves, 1 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon red pepper flakes in a bowl; divide evenly over the chicken. Fold up the edges of the foil and seal each to form a packet; set on a baking sheet. Bake until the chicken is cooked through, about 30 minutes.
(1) I don’t normally serve full-size chicken breasts. I cut them in half or slice them horizontally. We don’t like big, thick pieces of chicken. So next time I make this I’ll buy 2 chicken breasts and slice them horizontally for a thinner piece of meat in each packet.
(2) I have never seen a “can” of cherry tomatoes. I used a 16-ounce package of cherry tomatoes from the produce section.
(3) I’ve also never found frozen artichoke hearts at my store so I bought a can of frozen artichoke hearts. They’re not cheap, though.
(4) I omitted the capers.
(5) We don’t like things hot so I skipped the red pepper.
(6) Next time I make this, I’ll also add more vegetables to each packet – probably more of the same.
And how many of you knew the definition of puttanesca?
recipe from Food Network Magazine, April 2014
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