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Chicken pizzaiola
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Succulent chicken breasts topped with melted provolone for a sensational dinner.
Ingredients:
  • 36.40 gm olive oil
  • 4 chicken breast fillets (skin on and wingbone attached, optional)
  • 1 small onion, thinly sliced
  • 1 red and 1 yellow capsicum, thinly sliced
  • 125g small button mushrooms, sliced
  • 4 roma tomatoes, blanched, peeled, seeds removed, chopped
  • 5.60 gm tomato paste
  • 20.00 ml chopped fresh oregano, plus extra to garnish
  • 125ml white wine
  • 125ml chicken stock
  • 4 slices provolone piccante cheese
Instructions:
  • Preheat the oven to 180°C. Heat a tablespoon of oil in a large non-stick frypan over medium-high heat. Sear the seasoned chicken for 2 minutes on each side until golden. Transfer the chicken to a baking tray and roast for 10 minutes until fully cooked. Keep covered to retain warmth.
  • Heat the remaining tablespoon of oil in the same pan over medium heat. Sauté the onion for 5 minutes, then add the garlic, capsicum, and mushroom, and cook for an additional 5 minutes. Stir in the tomato, tomato paste, and oregano, and cook for 5 minutes. Pour in the liquid, bring to a boil, reduce the heat, and simmer for 5 minutes until slightly thickened.
  • Sprinkle cheese over the chicken and bake until melted, about 1 minute. Drizzle with sauce and sprinkle extra oregano before serving.

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