This chicken pizzaiola is a common recipe in Italy and is very simple to make. With 3 main ingredients you will make everyone happy as the final result looks absolutely delicious.
Positive: 10 minutes to prepare, 20 minutes to cook.
Negative: There’s nothing to dislike here. Just make sure to use a good “passata”: the ingredients should only be tomatoes and salt.
- 2 chicken breasts
- 1 mozzarella
- 350 g Italian passata (pureed tomatoes)
In your pantry:
- olive oil
- garlic powder (optional)
- olives (optional)
- salt, pepper
Slice chicken breasts lengthwise in half so you have now 4 thin slices of chicken.
Heat a large deep frying pan with a spoon of olive oil and cook chicken for 5 minutes on medium high heat.
When they are lightly golden you can place them on a plate and season with salt and pepper.
Add passata to the pan with half a glass of water. Season with salt, a pinch of sugar, oregano and garlic (optional). Drizzle some more olive oil and stir well. Cook on medium heat for 5 minutes.
Then add chicken again to the tomato sauce and cook for another 10 minutes on low heat.
Cover chicken breasts with thin slices of mozzarella. You can also add a handful of olives for the ultimate Italian touch. Turn off the heat and cover the pan with a lid (or some aluminium foil if, like me, you don’t have a large lid yet).
When cheese is melted, it’s ready! Sprinkle some black pepper and oregano over the mozzarella and serve immediately. Yum!
My advice: I served my chicken pizzaiola with green peas and it made a great lunch.