Chicken Puttanesca - cooking recipe

Ingredients

1 1/4 lb. boneless, skinless chicken breasts
1 Tbsp. olive oil
2 oz. anchovies
2 cloves chopped garlic
1 (28 oz.) can whole tomatoes
1 (2 1/4 oz.) can sliced black olives
16 pimento-stuffed green olives, cut in half
2 tsp. capers
dash of crushed red pepper
6 large fresh basil leaves, chopped

Preparation

Broil chicken breasts 6 to 7 minutes on each side until done. Heat oil in skillet, adding anchovies and cook over medium heat, mixing with wooden spoon to make a paste.
Add garlic and cook until brown (2 minutes).
Chop tomatoes coarsely and add them with liquid to skillet.
Bring to a boil.
Reduce heat to low and cook about 5 minutes.
Add olives, capers and red pepper (to taste) and simmer about 10 minutes adding basil last 2 minutes of cooking. Cut broiled chicken into chunks and serve topped with sauce.
Can also be served over pasta or rice.