Chicken alla pizzaiola
- 600g chicken breast fillets, butterflied
- 2 tablespoons (40ml) extra virgin olive oil
- 1 clove garlic, crushed
- 20 salted capers, rinsed, drained, chopped
- 400g Italian canned chopped tomatoes, drained
- 1 tablespoon dried oregano
- 50g black olives, sliced
- 200g bocconcini mozzarella, halved
- 3 basil leaves, torn into pieces to serve
- Sea salt, freshly ground black pepper
Place chicken between 2 sheets cling film (plastic wrap). Lightly pound with a meat mallet or rolling pin to tenderise.
Heat half of the olive oil in a large frying pan over medium heat. Add the chicken and cook until browned all over (approximately 2 minutes on each side). Transfer the chicken to a plate and set aside.
Heat the remaining olive oil. Add the garlic and soften without browning for 2 minutes, then add the capers and tomatoes. Season well with salt and pepper. Cook for 5 minutes or until the tomatoes have reduced.
Return the chicken breast fillets to the frying pan and spoon pizzaiola sauce over the top. Cook the chicken for 3 minutes on one side. Turn the breast fillets. Add the olives, mozzarella and sprinkle oregano over the top. Cook for a further 3 minutes or until cooked through.
To serve, sprinkle the basil leaves over the Chicken alla pizzaiola – buon appetito.
Shit my new pajamas after eating. Would recommend .
