Not Quite Puttanesca Baked Chicken

Today I decided to try a recipe that I put together based on several I have seen during my searches online.  I can’t remember exactly which one inspired this exact recipe, if I can find the source I will edit this post and give credit for the inspiration.  I call it not quite puttanesca because it’s a bit like that sauce but doesn’t have all of the normal ingredients.

This was a great dish, even my husband raved about it.  It’s almost like chicken parmesan without all of the carbs and fat.  The sauce that comes from the baking is saucy and reminds me of a quick fresh sauce.  Next time I make it I think I will add fresh basil because I love the flavor and I think it would give it even more flavor.  It’s a really simple dish to make, I think it would make a good weeknight dinner because you could prep the “sauce” ahead of time and just throw everything in the oven when you get home.  Serve it with a salad and a bit of bread (if you aren’t gluten free like me).  I hope you enjoy!

Not Quite Puttanesca Baked Chicken

4-5 roma tomatoes, cut into ½” chunks
2 cloves of garlic, grated
1 can artichoke hearts, drained and chopped
¼ C chopped olives (I used kalamata)
2 T olive oil
2 T corn starch
1 tsp Italian seasoning
1 pinch of red pepper flakes
Salt and pepper to taste
1 lb chicken breasts, tenderized slightly
¾ C part-skim mozzarella

Directions: 
  • Preheat oven to 350
  • Mix tomatoes, garlic, artichoke hearts, olive oil, arrowroot, italian seasoning, salt and pepper and set aside
  • Season both sides of chicken breasts with salt and pepper and place in a greased baking dish
  • Surround the chicken with the tomato mixture
  • Bake 20-30 minutes or until chicken is nearly done
  • Top with mozzarella and bake until chicken is done and cheese is melted and a little brown
  • Let sit for 5 minutes before serving

Comments

Post a Comment

Popular posts from this blog

Pinterest Addiction

I’m addicted to Pinterest, there I said it, though I’m actually wondering if there is anyone in the creative/craft world that isn’t at least a little bit enamored with the site.   I collect inspirational images, ideas for future projects, recipes that look amazing and things I find funny that I can go back to when I need something to laugh at. I saw something on the site the other day that got my brain going….”stop pinning, start doing”.   Excellent advice for whoever put that out there.   That’s going to be my mantra (I even already made myself a little sign in my studio to remind me that while it’s great to look for inspiration eventually you really should do something with all of that inspiration. So, my goal until the end of the year is to try at least one Pinterest project that I pinned a week, I will share the results (good and bad) with all of you.   I’m hoping that you can join me in my journey; I would sure love to hear from people that are doing the same thing.
Read more

Southwest Inspired Shepherd's Pie

I started this blog at the beginning of the year then abandoned it with only a recipe posted.   I’m finally back now and ready to get into sharing recipes, crafty stuff and anything else creative that comes to mind.   I thought I would share a recipe that was a big hit with my husband, he has requested that I make it several times since.   He loves shepherd’s pie and I don’t generally care for the flavors in the traditional version.   Since I like southwestern inspired flavors I tried something different for this one, I have to say the result was pretty tasty.   If you try it let me know what you think, if you have your own favorite shepherd’s pie with a twist recipe I would love to have you share that as well, I’m always looking for new ideas! Shepherd’s Pie – Jen’s Southwest Inspired Version Serves at least 8, likely more Ingredients: 1 tsp cocnut oil (or whatever oil you like for cooking) 1 medium sweet onion, chopped small 2 carrots, chopped small 2 celery st
Read more