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  • 4 (6-ounce) boneless, skinless chicken breast halves
  • 1 tablespoon plus 2 teaspoons olive oil, divided
  • 3/4 teaspoon salt, divided
  • Freshly ground black pepper
  • 1 pint grape tomatoes, quartered
  • 12 pitted Kalamata olives, slivered
  • 1 tablespoon drained capers
  • 2 large garlic cloves, minced
  • 1/8 teaspoon crushed red pepper
  • 1 pinch sugar
  • 2 tablespoons slivered fresh basil


  1. Lightly pound breasts to ½-inch thickness.
  2. Heat a grill or grill pan to medium-high. Brush chicken with 2 teaspoons oil and sprinkle with 1/2 teaspoon salt and pepper. Grill 3 minutes; turn and grill until just thoroughly cooked, 2 to 3 minutes more. Transfer to a plate, tent with foil, and let rest 5 minutes.
  3. Combine tomatoes, olives and capers in a medium bowl. Warm remaining tablespoon oil in a small skillet over medium-low heat. Add garlic and sauté until just fragrant , about 1 minute. Stir in red pepper and add to tomato mixture; stir gently. Add sugar, remaining 1/4 teaspoon salt and pepper. Stir in basil. Arrange chicken on plates; spoon sauce over each serving.
—Recipe by Laraine Perri

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The recipe was originally published as Grilled Chicken with Puttanesca Salsa on

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