Chicken bites alla pizzaiola for a tasty and flavorful main course. The recipe I want to tell you about today is a very simple recipe with chicken breast. Tender bites immersed in a delicious sauce that’s impossible not to mop up, and it’s also great for dressing a good plate of pasta. Few and simple ingredients for a dish that always wins everyone over at the table. When I choose to prepare a meat-based main course, I often opt for chicken, a light and delicate meat that lends itself to a thousand and more different preparations. If you also love chicken, this is a recipe not to be missed. Let’s head to the kitchen and prepare Chicken alla pizzaiola together.

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Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian

159.06 Kcal

calories per serving

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Energy 159.06 (Kcal)
Carbohydrates 5.96 (g) of which sugars 0.14 (g)
Proteins 20.67 (g)
Fat 6.46 (g) of which saturated 1.16 (g)of which unsaturated 1.35 (g)
Fibers 1.22 (g)
Sodium 208.19 (mg)

Indicative values for a portion of 170 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Tomato Chicken Bites

0.88 lbs chicken breast
2.12 oz black olives (pitted)
0.35 cup flour
0.63 cup tomato passata
2 tbsp extra virgin olive oil
1 onion (small)
1 tbsp capers
1 tsp oregano
to taste salt
1 sprig basil

How to prepare Chicken alla pizzaiola

Cut the chicken breast into strips or bites. Place them in a bowl and sprinkle the flour over them. Mix so that the chicken is well floured on all sides.
Pour 3-4 tablespoons of olive oil into a pan. Add the thinly sliced onion and the chicken.
Brown the chicken over medium heat, turning it frequently with a wooden spoon.
Pour the tomato passata and mix well. Add a pinch of salt, the black olives, capers, and oregano. Stir and cover with a lid.
Lower the heat and let the chicken cook on low for 10-12 minutes, turning it occasionally with a wooden spoon. At the end of cooking, for a delightful aroma, add some roughly torn basil leaves.
See you tomorrow with a new recipe, hugs, Loredana