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Chicken pizzaiola is a creamy and succulent version of the classic meat pizzaiola, made with tender chicken breasts, tomato passata, capers and stretchy mozzarella. Easy and quick, it is a flavorful main course loved by the whole family.
Clean the chicken breasts by removing the central bones and excess fat, then cut them into 4 slices.
Slice the mozzarella and let it drain in a colander to remove excess whey.
Crush the garlic clove and sauté it in a non-stick pan with a drizzle of oil.
Brown the chicken breasts for about 3 minutes per side over high heat until they take on color; remove the garlic and season with salt and pepper.
Remove the chicken breasts from the pan and set aside.
In the same pan add the capers and tomato passata; cook the sauce for about 5 minutes.
Return the chicken breasts to the pan with the sauce, cover and cook for about 10 minutes.
At the end of cooking, tear the basil leaves by hand and scatter them over the breasts.
Place the mozzarella slices on the chicken breasts, add the oregano and cover; cook for a few minutes over low heat until the mozzarella softens and melts.
Serve the chicken pizzaiola hot.
Tip: if the chicken slices are too thick, flatten them with a meat mallet; make sure to drain the mozzarella well to avoid releasing too much water during cooking.
Non-stick pan
Colander
Meat mallet (optional)
Consume immediately; in the refrigerator for up to 2 days; it can be frozen if prepared with fresh, not thawed ingredients.
Italia
| Energy (kcal) | 98.5 |
| Carbohydrates (g) | 2.28 |
| of which sugars (g) | 1.61 |
| Fat (g) | 3.46 |
| of which saturates (g) | 1.72 |
| Protein (g) | 14 |
| Fibre (g) | 0.46 |
| Salt (g) | 0.21 |
