You know when you are scrolling aimlessly through Facebook and you see all these little cooking videos. Well one of them recently caught my eye. And although if I’d waited a few months for the tomatoes to be really fully in season, it might have been better, it was still pretty good. And pretty simple. As with everything, the ingredients are key.
Good Chicken- preferably organic, but definitely free range if not
Good Tomatoes- preferably in season
Nice fresh mozzarella
Baked Chicken with Fresh Herbs, Tomatoes and Mozzarella
Good Quality Chicken Breasts
Tin of tomatoes
Seasoning- salt, pepper,
Method: Pre heat the oven to 180oC. Slice the chicken breast almost all the way through with a sharp knife, at the thickest point, to make a pocket for the filling. Add a decent amount of tomatoes, and cheese, with some basil leaves to this pocket. Season well, and place in a well oiled oven proof dish. Use a dish that will fit all your chicken breast snugly, as they keep together better like this.
Repeat for all the other chicken breasts. Put in the oven for 15 minutes. Meanwhile make the passata.
Add some olive oil to a pan. Heat until nearly smoking, add the tin of tomatoes, and a tablespoon of tomato puree. Simmer for approximately ten minutes until thickened slightly. At this stage season well, and add a pinch of sugar. Remove from the heat and either whizz until smooth, or use as it is. Remove the chicken breasts from the oven and spoon over some of the passata, and some more torn up cheese. Put back in the oven for another 20 minutes, until the chicken is completely cooked through.
I like to serve this with a green salad and something nice in a glass, but seeing it’s Monday an all, some Adam’s ale might fit the bill.
Will I try other recipes from Facebook? Of course, will I serve them to friends without trying them first- don’t think so. Sure half the fun is trying them out anyway!