Ingredients

The following ingredients have 4 Servings
  • 4 chicken breasts
  • 1 small onion (finely diced)
  • 400 g tin of chopped tomatoes
  • 1 tsp garlic powder
  • handful of fresh basil (roughly chopped)
  • 1 chicken stock cube (dissolved in 200ml boiling water)
  • 140 g reduced fat mozzarella
  • low calorie cooking spray
  • freshly ground black pepper

Instruction

  • Pre-heat the oven to 180ºC.
  • Spray a saucepan with low calorie cooking spray and sauté the onions over a medium to high heat for 5-6 minutes until golden brown.
  • Add the tomatoes, garlic powder and stock, stir and bring to a boil. Reduce the heat and allow it to simmer for 15 minutes.
  • While the Margherita sauce simmers, spray a non-stick frying pan with low calorie cooking spray and place on a medium to high heat.
  • Place the chicken breasts in a hot pan and seal for about 2 minutes each side, until golden, then arrange them in an ovenproof dish.
  • After 15 minutes simmering, stir the chopped basil into the sauce and season with black pepper. Spoon over the chicken breasts.
  • Tear the mozzarella into pieces and scatter over the top.
  • Place into the oven and bake for 25 minutes until the chicken is cooked through and the cheese is melted and golden.
  • Scatter a few basil leaves on top and serve with your choice of accompaniment.