Chicken Puttanesca

• 2 tbsp olive oil
• 4 Boneless Skinless chicken Breast Halves About 1 1/2 LBS
• 1/2 tsp. each Kosher salt and Pepper
• 1/4 tsp. red chile flakes
• 1 tbsp. minced garlic
• 1 pt. cherry tomateos halved
• 1 tbsp. fresh oregano
• 2/3 cup Kalamata olives
• 4oz. Mozzarella Chesse, sliced

1. 1.Heat Oven to 450 set the rack 5 inches above heat source.
2. Heat oil in a large oven proof pan over high heat.
3. 2.Sprinkle chicken with salt ans pepper.Brown chicken in hot oil on one side,about 4 minutes.Turn chickenover and add chile flakes ,garlic,tomatoes,Oregano,and olives
4. 3. Transfer pan to oven and bake until chicken is cooked thruogh,about 20 minutes.Lay chesse over chicken and bake until melted and browned,2 minutes

olive oil, chicken, salt, red chile flakes, garlic, tomateos halved, fresh oregano, olives, mozzarella

Taken from www.epicurious.com/recipes/member/views/chicken-puttanesca-50096233 (may not work)