Chicken pizzaiola with turnip tops and bread

Ingredients

For 1 serving

• Chicken breast140 g
• Canned peeled tomatoes150 g
• Capers1 teaspoon
• Dried oreganoto taste
• Broccoli rabe250 g
• Garlic1 clove
• Chili pepperto taste
• Bread50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: November – March

Method

1. Bring a pan of water to the boil. Meanwhile trim the turnip tops, keeping the tender leaves and florets and discarding the tough stalks, and wash them well.
2. Salt the water once boiling and cook the turnip tops for 5 minutes, until the stalks are tender; drain and squeeze them lightly.
3. In a frying pan heat half the oil over low heat with the crushed garlic clove and the chilli for a minute, add the turnip tops, salt them and sauté for 3–4 minutes over medium heat, until well flavoured.
4. Cut the chicken breast into slices about 1 cm thick and season with salt and pepper. Heat the remaining oil in another pan over medium-high heat and brown the slices for 2 minutes per side, until golden.
5. Add the peeled tomatoes crushed with a fork, the rinsed capers and the dried oregano, lower the heat to medium-low and simmer for 10 minutes, until the sauce has thickened and the chicken is cooked through.
6. Serve the chicken with its sauce, the turnip tops and the bread.