Chicken mozzarella bake
https://www.coop.co.uk/recipes/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
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Feeds
2
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 8g
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Ingredients
- 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)
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Heat half the oil in a saucepan and cook the spring onions for 2 mins until softened
- Chop two thirds of the tomatoes, and add to the pan with the oregano and ketchup
- Cook over a low heat for 5 mins until pulpy
- Cut each chicken breast in half horizontally
- Put them between 2 sheets of clingfilm and bash with a rolling pin to make them thinner
- Cook in the rest of the oil for 2-3 mins on each side to brown
- Spread half the cooked tomato mixture in the base of a small ovenproof dish
- Add half the chicken, then top with the rest of the cooked tomato, the remaining chicken and the sliced mozzarella
- Arrange the tomato slices on top and bake for 15 mins
- Serve with green beans and crusty bread to mop up the juices, if you like
