Petti di Pollo alla Pizzaiola

Name: Petti di Pollo alla Pizzaiola (Breast of Chicken in Pizzaiola Sauce)
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 tbsp extra virgin olive oil; 2 garlic cloves, finely chopped; 1 tbsp salted capers, soaked and drained; 1 tsp chopped flat-leaf parsley; 2 anchovy fillets in oil, drained and chopped; 500 g polpa di pomodoro or chunky passata; 500 g polpa di pomodoro or chunky passata; 1 tbsp roughly chopped orégano leaves; 4 skinless boneless chicken breasts; salt and pepper; salt and pepper

Breast of Chicken in Pizzaiola Sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“Pizzaiola sauce originally came from Naples and contains more or less the same ingredients as pizza topping, hence the name.”

Ingredients

4 skinless boneless chicken breasts
4 tbsp extra virgin olive oil
2 garlic cloves,

Europe
Italy
Naples
Mediterranean
Gluten-free

Method

Fry the chicken breasts in the olive oil for about 8-10 minutes on each side, until brown and cooked through. Add the garlic, capers, parsley and anchovies to the pan and fry briefly, then stir in the tomatoes, orégano and salt and pepper. Simmer for 5 minutes and then serve.

Ingredients

Method

Photos