For this dish, I suggest making the puttanesca sauce first and then moving onto the chicken and sides. I served this dish with homemade spinach-whole wheat pasta and mixed vegetables. Traditionally, a cacciatore is baked in the oven. This is just as tasty, but much quicker. You can buy a puttanesca sauce at the store, but if you make it you know exactly what is going into the sauce and I guarantee you'll save some calories.
Lightly caramelize about 1/4 cup of chopped onion in a sauce pan with olive oil. Add 2-3 tomatoes, diced, (depending on the size), sliced green olives (I like pimento stuffed), 1-2 teaspoons of capers, garlic to taste, and 1-2 teaspoons of basil. On low, let the sauce stew together so that all of the different flavors come together.
In a skillet, brown your boneless, skinless chicken breasts of tenders. Make sure that the chicken is cooked thoroughly (about 6 minutes per side on medium-high heat). You now have the option to add the sauce to the skillet and mix everything together, or you can follow my lead and serve the sauce over the chicken.