Chicken alla pizzaiola is a creamy and succulent version of the classic meat alla pizzaiola, prepared with tender chicken breasts, tomato purée, capers, and melted mozzarella. Easy and quick, it is a tasty second course appreciated 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 on each side over high heat until they take on color; remove the garlic and season with salt and pepper.
Take the breasts out of the pan and set them aside.
In the same pan, add the capers and tomato purée; cook the sauce for about 5 minutes.
Put the chicken breasts back into the pan with the sauce, cover, and cook for about 10 minutes.
At the end of cooking, tear the basil leaves by hand and distribute them over the breasts.
Place the mozzarella slices on the breasts, add the oregano, and cover; cook for a few minutes over low heat until the mozzarella softens and melts.
Serve the chicken alla 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 while cooking.
Non-stick pan
Colander
Meat mallet (optional)
Consume immediately; in the refrigerator for a maximum of 2 days; it can be frozen if prepared with fresh uncooked ingredients.
Italy
| 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 |
| Fiber (g) | 0.46 |
| Sale (g) | 0.21 |
