Ingredients

The following ingredients have 4 Servings
  • 650 gms – 1.5 lbs. chicken tenderloins (halved)
  • 2 tbsp extra virgin olive oil
  • Salt & pepper to taste
  • Flour
  • 2 garlic cloves (crushed)
  • 500 ml – 2 cups tomato purée
  • 125 gms – 4.5 oz. bocconcini (sliced)
  • ¾ tbsp oregano

Instruction

  • Season the chicken tenderloins with salt and pepper and lightly coat them with flour.  Keep aside.
  • Heat the extra virgin olive oil in a skillet and lightly fry the crushed garlic cloves in it. Make sure not to brown the garlic or it will taste bitter.
  • Add the floured chicken and brown it on both sides. Add the tomato purée and cook it on a low to medium flame for 10 to 15 minutes, or until the sauce has thickened and the chicken is cooked through.
  • Top with the sliced bocconcini and the oregano, cover the pan, and let it cook for another 5 minutes or until the cheese has melted.
  • Serve hot.