Chicken puttanesca with polenta recipe

By Lucy Williams

  1. Serves 2
  2. Takes 5 minutes to make and 25 minutes to cook
  3. Rating

This delicious one-dish Italian dinner requires almost no effort. Not keen on polenta? Substitute it with diced butternut squash.

tried and tested
Chicken puttanesca with polenta

Ingredients

  1. 350g ready-made polenta
  2. 10g ready-grated Parmesan
  3. 350g jar of tomato sauce
  4. A handful of cherry tomatoes
  5. A handful of pitted black olives
  6. 1 tbsp capers, drained and rinsed
  7. 2 free-range chicken breasts (with skin)
  8. Fresh basil leaves to serve

Method

  1. 1. Preheat the oven to 220°C/fan200°C/gas 7. In a large ovenproof dish, break up the ready-made polenta into chunks, sprinkle with Parmesan and season. Spoon over tomato sauce and scatter with cherry tomatoes, black olives and capers.
  2. 2. Top with chicken breasts. Season, drizzle with a little olive oil and bake in the oven for 25 minutes, or until the chicken is cooked through. Sprinkle with fresh basil leaves to serve.

Chef's tip

Not keen on polenta? Substitute it with diced butternut squash.

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