Chicken breast “all’arrabbiata” is a mix of typical pasta dish “Penne all’arrabbiata” and a simple chicken breast. Its strong spicy taste, mixed with the acid and sweet of tomatoes, it’s perfect to flavour chicken meat, and it’s a great combination for an original meal.
Serves: 2 people
Time: 1 hour
- 2 chicken breast
- olive oil
- 3 fresh green chillies
- 3 gloves of garlic
- 2x300g tines of chopped tomatoes
- 5 black olives (destoned)
- 300g mixed riped tomatoes, chopped
- A bunch of basil
Place the chicken breasts between 2 layers of greaseproof paper and with a rolling pin bash them until they’re about 1cm thick. Season the chicken with salt, pepper and a little drizzle of olive oil. Rub this all over on both sides, then set aside.
- Slice finely the gloves of garlic and prepare the basil picking the best leaves and chop them finely.
Heat a good glug of olive oil in a medium-sized pan over a low heat. Prick 3 chillies, take the finely sliced garlic and add to the pan along with the basil previously prepared. Gently cook for 15–20 minutes, until softened but not coloured.
After 20 minutes remove the basil leaves and save them for later, to use for decoration in the final presentation. Fish out the chillies, slice them open then scrape out and discard the seeds. Also scrape out the flesh and add it to the pan, discarding the skin.
Turn the heat up to medium and add the tinned tomatoes and remaining basil leaves, allowing the sauce to bubble away for at least 20 minutes. Tear up the olives and add to the pan along with the fresh tomatoes.
Place a griddle pan on a high heat and allow it to get super hot. Once hot, place the chicken breasts on the griddle and cook for a couple of minutes each side, or until golden and cooked through.
Serve the chicken breast and cut the remaining green chilli, after being deseeded and chopped. Pour the tomato sauce over the slices and decorate with the remaining chilli, deseeded and finely chopped, and basil.
You can also add some shaved Parmesan, to flavour the final result and enjoy completely your Italian dish.