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Pollo alla pizzaiola
A juicy chicken breast with melted mozzarella in tomato sauce
- 4 pieces chicken breast
- 500 g strained tomatoes
- 200 g mozzarella cheese
- 1 clove garlic
- 20 g capers
- olive oil extra virgin
- basil to taste
- oregano to taste
- salt to taste
- pepper to taste
- First clean the chicken breast. To do this, remove the excess fat. Drain the mozzarella and cut into thin slices. Peel the garlic.
- Heat some olive oil in a large frying pan and sauté the whole garlic in it. Then sear the chicken breasts vigorously on both sides for about 3 minutes each, until they have turned a light brown. Then remove and set aside.
- Remove the garlic from the pan and add the capers instead and sauté briefly. Then add the strained tomatoes, season with salt, pepper, oregano and freshly chopped basil, mix everything well and simmer for 5 minutes.
- Now add the roasted chicken breasts to the sauce and simmer on low heat with the lid closed for 10 minutes.
- Then spread the mozzarella slices over the breasts and continue to simmer over low heat with the lid closed for a few minutes until the cheese has melted slightly.
- Finally, arrange the finished chicken breasts with the tomato sauce on deep plates, garnish with a few leaves of basil and serve hot.Buon appetito!
The best side dish for this recipe is short pasta, such as orecchiette or even gnocchetti sardi.
Serving: 250gCalories: 199kcal (10%)Carbohydrates: 13g (4%)Protein: 13g (26%)Fat: 11g (17%)Saturated fatty acids: 7g (35%)Cholesterol: 40mg (13%)
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