Provolone is melted over these succulent chicken breasts to create a sensational dinner idea.
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 1Preheat 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 2Meanwhile, 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 3Top chicken with cheese, then melt in the oven for 1 minute. Serve topped with sauce and garnished with extra oregano.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1807 kj
Energy
21g
Fat Total
7g
Saturated Fat
2g
Fibre
52g
Protein
140mg
Cholesterol
435.87mg
Sodium
4g
Carbs (sugar)
4g
Carbs (total)
All nutrition values are per serve
Notes
provolone piccante cheese from delis; substitute mozzarella.
- Author: Valli Little
- Image credit: Mark Roper
- Publication: Taste.com.au
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