Petti di Pollo alla Pizzaiola

Name: Petti di Pollo alla Pizzaiola (Breast of Chicken in Pizzaiola Sauce)
Yield: For 4
Cuisine: Italian
Ingredients: salt and pepper; 1 tbsp oregano leaves; salt and pepper; 1 tsp chopped flat-leaf parsley; 1 tbsp salted capers, soaked in water for 10 minutes, then drained; 500 g (1 lb) tomato pulp; 2 anchovy fillets, chopped; 4 skinless boneless chicken breasts; 2 garlic cloves, finely chopped; 4 tbsp extra-virgin olive oil

Breast of Chicken in Pizzaiola Sauce

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

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
Main course
Gluten-free
Mediterranean

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, oregano and salt and pepper. Simmer for 5 minutes and then serve.