Bounce Magazine August Edition 2017

AUGUST 2017 | ISSUE #58
Chicken
Arrabbiata
A quick and easy midweek dinner.
This chicken arrabbiata recipe will
bring a slice of Italy into your home.
1. Put each chicken breast between 2
pieces of baking paper and flatten to
1cm thick with a rolling pin or meat
tenderiser. Set aside.
2. Heat 1 tbsp oil in a medium
saucepan, then fry the garlic and
chilli for 2 minutes. Add the canned
tomatoes and cherry tomatoes. Cook
for 20 minutes, stirring occasionally,
until the sauce has thickened and the
cherry tomatoes are beginning to
break down. Add the olives, capers
and basil with a good pinch of salt
and pepper. Stir.
3. While the sauce is cooking, heat a
griddle pan until smoking hot. Lightly
brush the chicken all over with the
remaining oil and season well, then
griddle for 4 minutes on each side or
until cooked. Rest for 5 minutes, then
slice.
Ingredients
• 4 free-range British skinless and
boneless chicken breasts
• 2 tbsp olive oil
• 3 garlic cloves, finely sliced
• 1 large red chilli, finely sliced
• 2 x 400g cans chopped tomatoes
• 400g fresh cherry tomatoes
• 120g pitted black olives, halved
• 2 tbsp capers, drained and rinsed
• ½ small bunch fresh basil, roughly
chopped
Check out Team
Bounce’s effort below!
4. Pour the sauce over the chicken,
then serve with steamed spinach and
boiled new potatoes, if you like.
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