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Chicken mozzarella bake

Chicken mozzarella bake


Bashing the chicken to flatten it means it’ll cook really quickly, and layering it with tomato keeps the meat deliciously moist

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    1341kj 321kcal
  • Fat
    Med 28%
  • Saturates
    High 31%
  • Sugar
    Low 28%
  • Salt
    Low 28%

% of adult’s reference intake | Carbohydrates per serving : 8g


  • 2 tbsp Co-op olive oil
  • 2 spring onions, trimmed and finely sliced
  • 275g vine tomatoes, sliced
  • Half tsp dried oregano
  • 2 tbsp tomato ketchup
  • 2 Co-op fresh British chicken breast fillets
  • 1/2 x 125g ball Co-op lighter mozzarella, sliced
  • Serve with 175g green beans and Co-op Irresistible sourdough (optional)


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Heat half the oil in a saucepan and cook the spring onions for 2 mins until softened
  3. Chop two thirds of the tomatoes, and add to the pan with the oregano and ketchup
  4. Cook over a low heat for 5 mins until pulpy
  5. Cut each chicken breast in half horizontally
  6. Put them between 2 sheets of clingfilm and bash with a rolling pin to make them thinner
  7. Cook in the rest of the oil for 2-3 mins on each side to brown
  8. Spread half the cooked tomato mixture in the base of a small ovenproof dish
  9. Add half the chicken, then top with the rest of the cooked tomato, the remaining chicken and the sliced mozzarella
  10. Arrange the tomato slices on top and bake for 15 mins
  11. Serve with green beans and crusty bread to mop up the juices, if you like

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