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Chicken scaloppine with pancetta and mozzarella
Chicken scaloppine with pancetta and mozzarella
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Indulge in the irresistible combination of juicy tomatoes, fresh basil, crispy pancetta, and gooey melted mozzarella.
Ingredients:
  • 4.60 gm olive oil
  • 3 chicken breast fillets, halved horizontally
  • 12 slices pancetta
  • 150g mozzarella, thinly sliced
  • Fresh basil leaves, to serve
  • 36.40 gm olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 celery stick, trimmed, finely chopped
  • 125ml (1/2 cup) dry white wine
  • 700g btl Mutti Tomato Passata
  • 1 dried bay leaf
  • 5.00 gm caster sugar
  • 1 tsp dried oregano leaves
  • 1 tsp balsamic vinegar
Instructions:
  • To create the tomato sauce, start by heating oil in a large saucepan over medium heat. Sauté onion, garlic, carrot, and celery until soft, about 6 minutes. Pour in wine and let it reduce by half for 1-2 minutes. Then, add passata, bay leaf, sugar, and oregano. Season with salt and pepper, bring to a boil, then simmer on low for 30 minutes. Once cooled, remove the bay leaf, blend until smooth, and stir in vinegar.
  • In a large frying pan over medium heat, heat half of the oil until it shimmers. Cook half of the chicken pieces for 3-4 minutes on each side, or until they are golden brown and fully cooked. Repeat this process with the remaining chicken pieces.
  • Distribute the tomato sauce evenly over the base of a large baking dish, then arrange the chicken in a single layer on top.
  • Preheat your oven to a toasty 200°C. Sprinkle the chicken with delicious pancetta and gooey mozzarella. Bake for a mouthwatering 25 minutes until golden and bubbly. Finish by sprinkling with fresh basil for a burst of flavor.

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