Have this quick and easy chicken puttanesca on the table in just 30 minutes. The mouthwatering one-pot Italian supper, served with polenta and cherry tomatoes, requires little effort.
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Ingredients
- 350g ready-made polenta, like this one from Tesco
- 10g 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
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Method
- 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.
- 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.
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