Yield: 4 servings

INGREDIENTS:
1/4 cup
4 boneless chicken breasts (skin, optional)
4 garlic cloves, minced
1 small red onion, diced
1/2 cup assorted italian olives, pitted and very coarsely chopped
1 tbsp capers, drained and coarsely chopped
4 each boneless anchovy filets, coarsely chopped
1/2 tsp crushed red chili flakes
1 lb assorted fresh tomatoes, diced
salt and fresh cracked pepper, to taste

DIRECTIONS:

  1. Pre-heat oven to 450 F.
  2. Pre-heat a large oven proof sauté or skillet over high heat.
  3. Coat the chicken breasts with 2 tablespoons of oil and season both sides of them with salt and pepper.
  4. Place the chicken breast in the hot pan and sear them.
  5. When one side is nice and golden brown (about 2 minutes), turn them over and place the entire pan in the oven. Let the roast in the oven for about 6 to 8 minutes.
  6. When the breasts are firm to the touch, remove the pan and place it on a hot burner on the stove.
  7. Quickly remove the chicken breasts from the pan and place them on plates.
  8. Add your remaining oil, garlic, onions, anchovies, olives, capers and chili flakes to the pan. This will likely cook QUICKLY. You want to lightly fry these ingredients in the oil, for about 1 minute.
  9. Add the tomatoes to the pan, with a bit of salt and pepper.
  10. Still over high heat, cook the sauce until the tomatoes are just cooked and the sauce is thick, about 2 more minutes.
  11. Divide the sauce between the chicken breasts and serve!