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Cream Cheese & Olive Stuffed Chicken Breasts with Puttanesca Sauce

Tina Bester
  • 75 minutes
  • Serves

INGREDIENTS

Puttanesca Sauce

3 tbsp

olive oil

1

large onion, finely chopped

3 cloves

garlic, crushed

2

x 410 g tins whole peeled tomatoes

175 g

Kalamata olives, pitted

2 tbsp

tomato paste

25 g

caper berries

4

anchovy fillets, finely chopped

6

fresh basil leaves, roughly chopped

1/2 tsp

chilli flakes

freshly ground pepper

Chicken Breasts

4

chicken breasts (skin on)

6

basil leaves

100 g

Fairview Black Pepper Cream Cheese, sliced

16

Kalamata olives, pitted

30 g

butter

2 tbsp

olive oil