Chicken Breasts or Swordfish Steaks with Raw Puttan

Name: Chicken Breasts or Swordfish Steaks with Raw Puttanesca Sauce and Roasted Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup drained capers; Extra-virgin olive oil (EVOO), for drizzling; 4 6-ounce chicken breast halves or 4 6-ounce portions of swordfish steak (1 inch thick), trimmed of skin; Salt and freshly ground black pepper; 4 plum tomatoes; 3 garlic cloves, 2 chopped and 1 left whole but cracked away from its skin; 1/4 cup fresh flat-leaf parsley (a generous handful), chopped; 1 small white onion, quartered and thinly sliced; 4 large slices crusty semolina bread; 1/2 lemon

Servings: persons

1
Preheat the oven to 400F.
2
Scatter the capers on a rimmed cookie sheet.
3
Drizzle with EVOO and roast for 5 to 6 minutes.
4
Remove and set the oven to broil.
5
Heat a nonstick skillet over medium-high heat.
6
Drizzle the chicken or swordfish with EVOO and season liberally with salt and pepper.
7
Cook the chicken for 6 minutes on each side or the fish for 4 minutes on each side.
8
In a small bowl, mix the tomatoes with the chopped garlic, parsley, and onions.
9
Drizzle EVOO over the raw sauce and season with salt and pepper.
10
Place the bread under the broiler and char on both sides.
11
Rub the bread with the cracked garlic and drizzle with EVOO.
12
Serve the chicken or fish on dinner plates with a squeeze of lemon juice, tons of tomato sauce, and roasted capers on top, and charred bread alongside.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup drained capers, Extra-virgin olive oil (EVOO), for drizzling, 4 6-ounce chicken breast halves or 4 6-ounce portions of swordfish steak (1 inch thick), trimmed of skin, Salt and freshly ground black pepper, and more.

Yes, Chicken Breasts or Swordfish Steaks with Raw Puttanesca Sauce and Roasted Capers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Breasts or Swordfish Steaks with Raw Puttanesca Sauce and Roasted Capers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions