Chicken puttanesca with polenta

  • for 2 people
  • Takes 5 minutes to make and 25 minutes to cook
  • Easy
Chicken puttanesca with polenta is a mouthwatering one-pot Italian supper that requires almost no effort.

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


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

From March 2009

Main Ingredients:

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