Chicken Cutlets Puttanesca

Ingredients:

• 4 (5-oz.) thin-sliced chicken breast cutlets
• salt
• freshly ground black pepper
• 4 tsp. extra-virgin olive oil
• 5 garlic cloves
• 1 (28 oz.) can crushed tomatoes with juice
• 1/3 cup pitted kalamata olives, chopped
• 2 tbsp. capers, drained and rinsed
• 1/4 tsp. red pepper flakes
• 1/4 cup chopped fresh basil, plus basil leaves for garnish
• 1 tbsp. fresh lemon juice

Makes 4 Servings

1. Season the chicken cutlets with salt and pepper.
2. In a large skillet, heat 2 teaspoons of the oil over medium-high heat. Add the cutlets and cook until lightly browned and cooked through but still juicy, about 3 minutes per side. Transfer to a plate and cover to keep warm.
3. In the same skillet, heat the remaining 2 teaspoons oil over medium heat. Add the garlic and cook, stirring for 30 seconds. Add the tomatoes and their juice, olives, capers, and pepper flakes. Bring to a simmer and cook until the sauce is slightly thickened, about 5 minutes.
4. Stir in the chopped basil and lemon juice. Return the chicken to the pan briefly just to reheat. Serve the chicken hot with the puttanesca sauce on top, garnished with basil leaves.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. You can enjoy restaurant quality Italian food at home for a fraction of the price and  in 30 minutes or less. Puttanesca sauce is not like your typical prepared tomato sauce you get at the store. Puttanesca sauce is a tomato sauce that contains garlic, olives and capers and gives the sauce an extra kick of zing. One taste of this sauce and it will quickly become a favorite and you'll never buy prepared tomato sauce a again. This meal is also a great way to kick-start your lifestyle and if you fall off the wagon temporarily, this dish is a great way to get back on track.