Chicken Cutlet with Puttanesca Sauce

Sweet Harold loves chicken dishes. Granted, he would have preferred these chicken breasts battered and fried (who wouldn't?) I tried to please him with this tasty version served with whole grain pasta. He gave it a two thumbs up.

Puttanesca = served with or being a pungent tomato sauce typically containing olives, garlic, hot peppers, capers, and sometimes anchovies. 

Here we go:

4 teaspoons extra-virgin olive oil, divided

4 large boneless, skinless, thin-sliced chicken breast cutlets (4 ounces each)
Salt and black pepper
6 garlic cloves, minced
1 can (28 ounces) plum tomatoes, chopped
1/2 cup kalamata olives, pitted and chopped
2 tablespoons capers, drained
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice
1/4 cup chopped fresh basil
8 ounces whole-wheat pasta

Preheat oven to 250°F. Warm 2 teaspoons of oil in a large nonstick skillet over medium-high heat until hot. Season cutlets with salt and pepper; add to hot pan and cook 2 minutes, until browned. Flip; cook 30 seconds. Transfer cutlets to a baking sheet; cover with foil and place in oven to keep warm.

Add remaining 2 teaspoons of oil to the same skillet over medium heat. Add garlic and cook 10 seconds, stirring. Add tomatoes, olives, capers, and pepper flakes and bring to a simmer. Cook 5 minutes, until slightly thickened, stirring to break up tomatoes. Stir in lemon juice and basil.

Meanwhile, cook pasta according to package directions; drain. Toss with tomato sauce; serve with cutlets.

From the South Beach Diet Cookbook