Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 chicken breast fillet (s)
- 250 ml cremefine
- 2 tomato (s)
- 1 bell pepper (s), yellow
- 2 spring onion (s)
- 1 packet mozzarella
- rice, cooked
- Ciabatta
- 2 tablespoon tomato paste
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash chicken breasts, pat dry, and remove excess fat. Heat roughly 1 tablespoon oil in a large pan over medium-high heat. Sear chicken for 3 minutes per side until golden brown (it will continue cooking in the oven).
- Cut one tomato into eighths. Wash and deseed the yellow bell pepper, then cut into small pieces. Slice the spring onions into rings. Spread vegetables in a baking dish, season with salt and pepper. Place seared chicken on top.
- Cut the second tomato into small pieces. Fry in the same pan over medium heat for 2 minutes. Scatter the fried tomato pieces over the chicken. Spread mozzarella evenly over top.
- Pour the cremefine into the same pan and add the tomato paste, stirring to combine. Season with salt and pepper. Simmer over medium heat for 5 minutes. Pour this sauce over the chicken and vegetables in the baking dish.
- Preheat oven to 180°C (356°F). Bake for 15-20 minutes until chicken reaches an internal temperature of 74°C (165°F). Serve with cooked rice and ciabatta.
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