Chicken Breast Pizzaiola (Frango à pizzaiola)

Name: Chicken Breast Pizzaiola (Frango à pizzaiola)
Yield: 4
Ingredients: 4 chicken breast fillets (360g); 4 tablespoons of olive oil; 2 cloves of garlic, minced; 1 tablespoon of caperberry in brine, drained and washed; 2 anchovy fillets in brine, rinsed, drained, and minced; 1 can of tomato pulp (400g), cut into small pieces; 1 tablespoon of fresh oregano; 1 teaspoon of salt; 1 peppercorn, crushed; 1 tablespoon of chopped parsley for serving

1
4 chicken breast fillets (360g)
2
4 tablespoons of olive oil
3
2 cloves of garlic, minced
4
1 tablespoon of caperberry in brine, drained and washed
5
2 anchovy fillets in brine, rinsed, drained, and minced
6
1 can of tomato pulp (400g), cut into small pieces
7
1 tablespoon of fresh oregano
8
1 teaspoon of salt
9
1 peppercorn, crushed
10
1 tablespoon of chopped parsley for serving

Ingredients

1
4 chicken breast fillets (360g)
2
4 tablespoons of olive oil
3
2 cloves of garlic, minced
4
1 tablespoon of caperberry in brine, drained and washed
5
2 anchovy fillets in brine, rinsed, drained, and minced
6
1 can of tomato pulp (400g), cut into small pieces
7
1 tablespoon of fresh oregano
8
1 teaspoon of salt
9
1 peppercorn, crushed
10
1 tablespoon of chopped parsley for serving

Directions

1
In a medium skillet, cook the chicken breast fillets in olive oil over high heat until they are golden brown on both sides (approximately 2 minutes per side)
2
Add the garlic, caperberry, and anchovy; stir lightly (approximately 1 minute)
3
Add the tomato pulp, oregano, salt, and peppercorn; stir carefully
4
Cook over low heat, stirring occasionally with a wooden spoon, until the chicken is tender (approximately 10 minutes)
5
Transfer to a serving dish, sprinkle with parsley, and serve immediately
6
341 calories per serving
7
Full-bodied and medium-bodied wine pairing suggestions: Chianti Colli Fiorentini 96 from Fattoria Lucignano, Italy ($14.50) and Redondo 96 from Portugal ($15.40)