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Categories:
chicken breasts Mozzarella cheese basil salt flour butter olive oil tomatoes garlic bay leaf olive oil salt
Viewed: 29 - Published at: 2 years agoIngredients
- 2 Chicken breasts (large)
- 2/3 to 1 Mozzarella cheese (sliced)
- 1 Basil paste
- 1 Salt and pepper
- 1 dash Cake flour
- 1 tbsp Butter
- 1 tbsp Olive oil
- 1 can Canned whole or chopped tomatoes
- 1 clove Finely minced garlic
- 1 Bay leaf
- 1 tbsp Olive oil
- 1 dash Salt
Method
- Make the tomato sauce: In order to make the sauce smooth, if it's not too much work for you, crush the canned tomatoes as shown here.
- Put the olive oil and garlic in a small pan and cook over low heat until fragrant.
- Add the juice and tomatoes from Step 1 plus a little salt and the bay leaf, and simmer without covering with a lid.
- After simmering for about 10 minutes, thicken to your preferred consistency.
- Taste, and add more salt if needed.
- Prepare the chicken: Butterfly out the thick parts of the chicken breast.
- Bash out the meat so that it's about 5mm in thickness all over.
- Spread the basil sauce over the chicken and top with sliced mozzarella cheese.
- Season with salt and pepper.
- If you don't have any basil paste, fresh basil leaves are fine too.
- Fold the part of the chicken without cheese on top of the part with cheese, and dust the chicken with flour.
- Cook the chicken: Heat up the butter and olive oil in a frying pan and brown both sides of the chicken from Step 6.
- Turn the heat down to low and cook the chicken through.
- Finish: Spread the tomato sauce on a plate, place the cut up chicken from Step 7 on top, and optionally pour more sauce over the top.
- Enjoy.
- Added note: If the chicken won't cook through, try browning it in Step 7 and then grilling it in the oven.
