The past several weeks, well 6 weeks actually have been crazy busy and the next 3 weeks will be just as bad. Because of this, I can count the number of times I have cooked on 2 hands, possibly even one.
I must admit – I’m tired of take out.
I was so very happy to have a long, low key weekend to spend with my husband and my sweet little nugget that I vowed to cook all 3 nights. A couple of the nights were easy go-to meals, like spaghetti and grilled steaks but I did work in a new recipe my dear friend Adrienne told me about on our recent girls weekend. It sounded wonderful and I could not wait to make it.
Not to mention – very easy!
Foil Packet Chicken Puttanesca
4 8 -ounce skinless, boneless chicken breasts
Kosher salt and freshly ground pepper
1 Tablespoon extra-virgin olive oil, plus more for drizzling
1 15 -ounce can cherry tomatoes
1 large can marinated artichoke hearts
1/3 cup pitted kalamata olives
2 tablespoons capers, drained
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 Tablespoon extra-virgin olive oil, plus more for drizzling
1 15 -ounce can cherry tomatoes
1 large can marinated artichoke hearts
1/3 cup pitted kalamata olives
2 tablespoons capers, drained
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
3 Tablespoons melted butter
1/2 regular baguette, split
2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh parsley ( I used dry because that’s what I had)
2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh parsley ( I used dry because that’s what I had)
Preheat the oven to 400º.
Season the chicken with salt and pepper. Lay out four 12-by-18-inch sheets of foil. Drizzle each sheet with olive oil, then top each with a chicken breast.Combine the tomatoes, artichokes, olives, capers, 2 minced garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon red pepper flakes in a bowl; divide evenly over the chicken. Fold up the edges of the foil and seal each to form a packet; set on a baking sheet. Bake until the chicken is cooked through, about 30 minutes.
Meanwhile, combine the melted butter, 2 minced garlic cloves and 1/4 teaspoon red pepper flakes, and a pinch of salt in a bowl; spread over the baguette halves and sprinkle with the parmesan and parsley. Bake until the bread is golden around the edges, 8 to 10 minutes. Cut each piece in half.Open the foil packets and serve with the garlic bread.
This was super tasty! I would like to try it with fish as well!
-abp
Poore Amy 