Grilled Chicken with Puttanesca Salsa

Chicken Putanesca
Karry Hosford
  • Yield: 4 servings

Briny Kalamatas, puckish capers, garlic and crushed red pepper packs this simple sauce with extraordinary flavor.


4-- (6-ounce) boneless, skinless chicken breast halves
1tablespoon plus 2 teaspoons olive oil, divided
3/4teaspoon salt, divided
-- Freshly ground black pepper
1pint grape tomatoes, quartered
12-- pitted Kalamata olives, slivered
1tablespoon drained capers
2large garlic cloves, minced
1/8teaspoon crushed red pepper
1pinch sugar
2tablespoons slivered fresh basil


  1. Lightly pound breasts to ½-inch thickness.
  2. Heat a grill or grill pan to medium-high. Brush chicken with 2 teaspoons oil and sprinkle with 1/2 teaspoon salt and pepper. Grill 3 minutes; turn and grill until just thoroughly cooked, 2 to 3 minutes more. Transfer to a plate, tent with foil, and let rest 5 minutes.
  3. Combine tomatoes, olives and capers in a medium bowl. Warm remaining tablespoon oil in a small skillet over medium-low heat. Add garlic and sauté until just fragrant , about 1 minute. Stir in red pepper and add to tomato mixture; stir gently. Add sugar, remaining 1/4 teaspoon salt and pepper. Stir in basil. Arrange chicken on plates; spoon sauce over each serving.

Recipe by Laraine Perri. 

Nutritional Info *per serving

  • Calories 291
  • Fat 13g
  • Cholesterol 109mg
  • Sodium 843mg
  • Carbohydrate 5g
  • Fiber 1g
  • Protein 37g