These chicken breast slices with tomato and speck are a slightly different way of cooking this type of meat. A nice sauce based on tomato sauce, speck, black olives, and capers makes them really tasty even for those, like me, who are not too ‘carnivorous.’ In short… a second course perfect for mopping up the sauce with bread, suitable for everyday cooking.
Other chicken breast recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chicken Breast with Tomato and Speck
- 21 oz chicken breast (sliced)
- 3.5 oz speck (thinly sliced or diced)
- 2 tbsp salted capers
- 1.75 oz Taggiasca olives
- 7 oz tomato sauce
- dried oregano
- extra virgin olive oil
- salt
Tools
- 1 Plate
- 1 Pan
- Tongs
Preparation of Chicken Breast with Tomato and Speck
Desalt the capers under running water, dry them by patting with kitchen paper, and set them aside. If you prefer to use pickled capers, rinse them anyway.
Flour the chicken breast slices and shake off the excess flour.
Remove any fatty parts from the speck slices and cut them into strips. Alternatively, you can use speck cubes or sticks.
In a large pan, heat a few tablespoons of oil before adding the floured meat slices.
Sauté them for a few minutes and, when they are slightly golden, turn them with tongs and brown them on the other side as well. Then remove them from the pan, salt them, and set them aside.
In the chicken breast cooking base, add the black olives, desalted capers, and speck cut into strips.
Cook for a few minutes, then pour in the tomato sauce and season with a generous pinch of oregano.
After a couple of minutes, return the chicken breast slices to the pan and continue cooking for another 8/10 minutes on low heat, turning the meat with tongs so that it absorbs the flavors well on each side.
Finally, turn off the heat and immediately serve the chicken breast slices with tomato and speck hot. Enjoy! Paola
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