Chicken pizzaiola
No matter if you are planning an elaborate menu or merely going in advance for tomorrow Chicken pizzaiola. This recipe comes from several decades of playing in kitchen. I find that including a couple ingredients to a recipe adds depth into that which is usually bland. You might well be searching for lighter meals to make together with your leftovers. Great and gentle Chicken pizzaiola ideal for post-vacation. The elements in this recipe get your tongue thumping, also have become waist-friendly when you require a'snack' after an active family holiday. Utilizing several components as alternate options, this soup is filled using a fall and spicy flavor that makes it tasty. An ideal Chicken pizzaiola to warm you up on chilly winter months. Excellent for using leftover. Serving-size are a significant factor in your diet. You need to compare the exact amount of this food you normally eat into the serving size listed on the tag. Eating large portions or portions can result in weight gain.
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How to make Chicken pizzaiola
Yield = 4Prep time: 0:20
Cook time: 0:25
Total time: 0:45
Ingredients
- 2 tablespoons olive oil
- 4 chicken breast fillets (skin on and wingbone attached, optional)
- 1 small onion, thinly sliced
- 2 garlic cloves, crushed
- 1 red and 1 yellow capsicum, thinly sliced
- 125g small button mushrooms, sliced
- 4 roma tomatoes, blanched, peeled, seeds removed, chopped
- 1 teaspoon tomato paste
- 1 tablespoon chopped fresh oregano, plus extra to garnish
- 1/2 cup (125ml) white wine
- 1/2 cup (125ml) Massel chicken style liquid stock
- 4 slices provolone piccante cheese
Method
- Step 1 Preheat oven to 180°C. 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.
- Step 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.
- Step 3 Top chicken with cheese, then melt in the oven for 1 minute. Serve topped with sauce and garnished with extra oregano.
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