Chicken pizzaiola

Chicken pizzaiola


Provolone is melted over these succulent chicken breasts to create a sensational dinner idea.

The ingredient of Chicken pizzaiola

  1. 2 tablespoons olive oil
  2. 4 chicken breast fillets (skin on and wingbone attached, optional)
  3. 1 small onion, thinly sliced
  4. 2 garlic cloves, crushed
  5. 1 red and 1 yellow capsicum, thinly sliced
  6. 125g small button mushrooms, sliced
  7. 4 roma tomatoes, blanched, peeled, seeds removed, chopped
  8. 1 teaspoon tomato paste
  9. 1 tablespoon chopped fresh oregano, plus extra to garnish
  10. 1/2 cup (125ml) white wine
  11. 1/2 cup (125ml) Massel chicken style liquid stock
  12. 4 slices provolone piccante cheese

The instruction how to make Chicken pizzaiola

  1. Preheat oven to 180u00b0C. Heat 1 tablespoon oil in a large non-stick frypan on medium-high heat. Cook seasoned chicken 2 minutes each side until golden. Roast on a baking tray for 10 minutes until cooked. Cover to keep warm.
  2. Meanwhile, heat remaining 1 tablespoon oil in the same pan over medium heat. Cook onion for 5 minutes, add garlic, capsicum and mushroom, then cook for 5 minutes more. Add tomato, paste and oregano, and cook for 5 minutes. Add liquid, bring to the boil, then reduce heat and simmer for 5 minutes to thicken slightly.
  3. Top chicken with cheese, then melt in the oven for 1 minute. Serve topped with sauce and garnished with extra oregano.

Nutritions of Chicken pizzaiola

calories: 431.873 calories
calories: 21 grams fat
calories: 7 grams saturated fat
calories: 4 grams carbohydrates
calories: 4 grams sugar
calories: 52 grams protein
calories: 140 milligrams cholesterol
calories: 435.87 milligrams sodium
calories: NutritionInformation

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