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    Puttanesca Chicken

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    Puttanesca Chicken

    Our puttanesca mix is a delicious Mediterranean-inspired blend of black olives, anchovies and capers in extra virgin olive oil.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 500g pack Waitrose 4 Fresh British Chicken Breast Fillets
    • ½ x 180g jar Waitrose Cooks' Ingredients Puttanesca Mix
    • 150g cherry tomatoes, quartered
    • 100g Parmigiano Reggiano, finely grated
    • 250g instant polenta
    • A few fresh basil leaves, torn


    1. Preheat the grill to medium. Cut each chicken fillet in half horizontally to make 2 thinner fillets. Heat 2 tablespoons of the oil from the puttanesca mix in a large frying pan on a medium heat and fry the chicken pieces for 3-4 minutes on each side until golden. Transfer the fillets to a large, shallow heatproof dish and scatter with the tomatoes.
    2. Give the puttanesca a good stir in the jar then spread half the jar over the chicken. Sprinkle with a quarter of the cheese and cook under the grill for 5 minutes, or until the cheese has melted and the tomatoes are beginning to soften.
    3. Meanwhile, bring 1 litre water to the boil in a large saucepan with ½ teaspoon salt. Sprinkle in the polenta, whisking well continuously until it is thickened and smooth. Turn the heat to low, add the remaining cheese and cook, stirring, for 2 minutes.
    4. Spoon the polenta onto serving plates and arrange the chicken on top. Drizzle each with a little more oil from the puttanesca jar and scatter with the basil.

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