Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 tbs olive oil

  3. 4 chicken breast fillets (skin on and wingbone attached, optional)

  4. 1 small onion, thinly sliced

  5. 2 garlic cloves, crushed

  6. 1 red and 1 yellow capsicum, thinly sliced

  7. 125g small button mushrooms, sliced

  8. 4 roma tomatoes, blanched, peeled, seeds removed, chopped

  9. 1 tsp tomato paste

  10. 1 tbs chopped fresh oregano, plus extra to garnish

  11. 1/2 cup (125ml) white wine

  12. 1/2 cup (125ml) chicken stock

  13. 4 slices provolone piccante cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C. Heat 1 tbs oil in a large non-stick frypan on medium-high heat. Cook seasoned chicken 2 minutes each side until golden. Roast on a baking tray for 10 minutes until cooked.

  2. Meanwhile, heat remaining 1 tbs oil in the same pan over medium heat. Cook onion for 5 minutes, add garlic, capsicum and mushroom, then cook for 5 minutes more. Add tomato, paste and oregano, and cook for 5 minutes. Add liquid, bring to the boil, then reduce heat and simmer for 5 minutes to thicken slightly.

  3. Top chicken with cheese, then melt in the oven for 1 minute. Serve topped with sauce and garnished with extra oregano.


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