Italian-Style Chicken
⏱️ Prep: 15 min🍳 Cook: 60 min
Ingredients
| 4 | skinless chicken breasts | |
| 400 g | canned tomatoes | |
| 2 tbsp | 30 ml | tomato puree |
| 150 g | mozzarella | |
| 1 head | onion | |
| 2 stalks | spring onion | |
| 15 g | butter | |
| 3 tbsp | 45 ml | oil |
| 2 cloves | garlic, crushed | |
| 2 tsp | 10 ml | wormwood (artemisia), chopped |
| 1 tsp | 5 ml | oregano |
| 1 tbsp | 15 ml | sugar |
| 150 ml | chicken broth | |
| — | black olives, for garnish | |
| — | spearmint | |
| — | salt | |
| — | black pepper |
Instructions
- Season the chicken breasts with the garlic, aromatic wormwood, salt and black pepper. Melt the butter and 1 tbsp oil in a pan and lightly fry the chicken - about 3 minutes on each side. Transfer to a heatproof dish.
- Heat the remaining oil in a pan, add the chopped onion and spring onion and fry for about 5 minutes. Add the tomatoes, tomato puree, sugar, oregano and chicken broth. Season with salt to taste and black pepper. Simmer for 15 minutes over low heat.
- Preheat the oven to 180 degrees. Pour the tomato sauce over the chicken breasts, cover with foil and place in the heated oven. Bake for about 25 minutes.
- Turn the grill on to its highest setting. Remove the chicken from the oven and cover with the mozzarella slices. Place under the grill for 3-5 minutes or until the cheese melts. Garnish with olives and spearmint leaves and serve. You can replace the olives and spearmint with a fresh salad.