Ingredients

The following ingredients have 4 Servings
  • 4 5-ounce (150 gram) boneless skinless chicken breasts
  • 1 tablespoon Italian seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • Salt and pepper, (to season)
  • 1 tablespoon olive oil
  • 1 onion, (chopped)
  • 4 cloves garlic, (minced)
  • 1 fire roasted pepper, ((fire roasted capsicum), chopped)
  • 15- ounces 425 grams crushed tomatoes, (OR tomato puree (Passata))
  • 2 tablespoons tomato paste, (garlic and herb flavoured if possible)
  • Pinch crushed red pepper flakes (OPTIONAL)
  • 3/4 cup shredded mozzarella
  • 1 tablespoon freshly chopped parsley, (to garnish)

Instruction

  • Arrange oven shelf to the middle of the oven. Preheat broiler (or grill in Australia) on medium heat.
  • Season chicken with 2 teaspoons of Italian seasoning, paprika, onion powder, salt and pepper.
  • Heat oil in a pan or skillet over medium heat. Cook chicken on both sides until browned and cooked through (about 8 minutes each side). Transfer to a plate; set aside.
  • Cook the onion in the same pan until transparent (about 3-4 minutes) scraping any browned bits form the bottom of the pan, then add in the garlic and cook until fragrant (about 1 minute). Add the fire roasted pepper (or capsicum), crushed tomatoes, tomato paste, crushed red pepper flakes (if including) and remaining Italian seasoning. Give it a good stir to mix well.
  • Bring to a simmer and allow the sauce to thicken while stirring occasionally (about 4 minutes).
  • Arrange the chicken in the sauce and top each breast with 2-3 tablespoons of mozzarella cheese per breast. Transfer to the oven to broil for 1-2 minutes, or until the cheese in browned and bubbling.
  • Garnish with parsley and serve.