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Chicken pizzaiola

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids
    VitaminsA, B2, B3, B9, B12, C, P
    MineralsSelenium, Copper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    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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