Scallopine di Pollo alla Pizzaiola
Chicken escalopes in a Neapolitan tomato sauce with olives, capers and oregano — pizza flavours on chicken.
Total time
35 min
Prep
10 min
Cook
25 min
Difficulty
easy
Cuisine
Italian
gluten-free
Ingredients
4chicken breasts, pounded thin
400gcrushed tomatoes
80gblack olives, pitted
3 tbspcapers
3 clovesgarlic, sliced
1 tspdried oregano
4 tbspolive oil
1 tspchilli flakes
Instructions
1
Season chicken escalopes with salt and pepper.
2
Brown chicken in olive oil 2 minutes each side, remove to a plate.
3
In same pan fry garlic and chilli until fragrant.
4
Add crushed tomatoes, oregano, olives and capers.
5
Simmer sauce 10 minutes until thickened.
6
Return chicken to sauce, cook 5 minutes until cooked through.
7
Serve with crusty bread to mop up the sauce.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
204
Protein
7.8g
Fat
16.9g
Carbs
7.2g
Fiber
2.7g
Sodium
484mg
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