Chicken Pizzaiola
There’s nothing like a bubbling pan of tender chicken breast with gooey cheese and rich tomato sauce to make any evening feel a little more special. Our Chicken Pizzaiola recipe is a quick twist on an Italian American classic - steak pizzaiola.
Ingredients
- 1 large chicken breast approx 300-350g/10-11oz
- 1 tablespoon flour
- 2 tablespoon extra virgin olive oil
- 1 garlic clove thinly sliced
- 400 g tinned choped tomatoes a.k.a. canned crushed tomatoes
- 1 teaspoon dried Italian herbs like oregano, parsley and basil
- 5 g fresh basil leaves
- 1 mozzarella ball
Instructions
- Cut the chicken breast into 2-4 thin pieces and flatten them further with the smooth side of a meat tenderiser.
- Season the chicken with a pinch of salt and pepper, then roll each piece of chicken in flour. Dust off the excess.
- Heat 1 tablespoon of olive oil in a frying pan over medium heat.
- Once hot, add the chicken and cook for approx. 1-2 minutes on each side.
- Take the chicken out of the pan, cover with foil. Reserve the pan.
- To the reserved pan, add the garlic and stir over low-medium heat for 30-60 seconds.
- Tip in the chopped tomatoes, dried herbs, add a pinch of salt and pepper, stir and leave the sauce to simmer for 10 minutes, or until reduced by about ⅓.
- Then stir in the basil leaves.
- Add the chicken pieces to the tomato sauce, cover the pan with the lid, and continue cooking over low heat for 5 minutes.
- Finally, scatter the torn-up mozzarella on top, and cover with the lid for a few minutes until the cheese melts.
Video
Nutrition
Calories: 294kcalCarbohydrates: 4gProtein: 28gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 77mgSodium: 212mgPotassium: 444mgFiber: 1gSugar: 0.1gVitamin A: 104IUVitamin C: 2mgCalcium: 27mgIron: 1mg
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