Mozzarella Chicken

chicken mozarella
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Another easy recipe that conjures up the taste of the mediterranean and lunch in the sun. This recipe makes 4 generous portions but if you need 1 or 2 portions just divide the ingredients by four or two as required.

Ingredients

  • 4 tablespoons Extra Virgin Olive Oil
  • 1 Onion
  • 4 Garlic Cloves
  • 2 Tins Chopped Tomatoes (2 x 400g)
  • Bunch of fresh Basil
  • 2 Vegetable Stock Cubes
  • 4 Chicken Breast Fillets
  • 2 or 3 balls Fresh Mozzarella Cheese (you can use pre-grated mozarella but fresh balls in liquid is better)
  • Something to eat it with (side salad, pasta, jacket potato, chips)

Preparation

  • Preheat the oven to 190c (170c for fan) / Gas Mark 5
  • Dice the onion roughly
  • Peel and thinly slice the garlic cloves
  • Pull the basil leaves off the stems and roughly chop the leaves
  • Dissolve the vegetable stock cubes in 400ml of boiling water
  • Thinly slice the mozarella (about half a centimetre thick is about right)
  • Put each chicken breast between sheets of baking paper and bash them flat with a rolling pin (or anything heavy you have to hand if you don’t have a rolling pin)
  • Get your side salad, pasta, jacket potato or chips on the go

Method

  1. Heat the oil in a frying pan and gently cook the onion and garlic for about 5 minutes until the onion softens
  2. Add the chopped tomatoes (including the juice), basil leaves, and vegetable stock. Stir it all together and bring to the boil. When it’s boiling reduce the heat and simmer gently for about 5 minutes (give it a stir every minute or so)
  3. Put the flattened chicken breasts into an ovenproof casserole dish and pour about half of the sauce over the meat making sure the breasts are fully covered
  4. Layer the mozzarella cheese slices on top of the chicken (or if using grated mozzarello cover the sauce in a layer about a centimetre thick)
  5. Cook in the oven for about 25 minutes and the cheese is golden and gooey
  6. Make sure the chicken is fully cooked (no pink bits)
  7. Serve each chicken fillet with a generous helping of the sauce poured on top of the cheese
  8. Serve with a side salad, pasta, a jacket potato or chips