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Chicken with Mozzarella and Tomato Sauce

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A few days ago some friends dropped by for dinner and we wanted something quick because it was a weeknight. I decided to slice chicken breasts in half, coat them with a mix of spices, and grill them, then top them with mozzarella and a my standard tomato-based sauce.


I served it with kısır as an appetizer and chopped up the leftover courgette/zuchinni.



2 responses »

  1. This looks delicious! It seems like it would totally fill an Italian food craving without the carb overload. I’d love for you to share a post at my link up tomorrow, if you’re interested!
    xoxo K

  2. I was kind of lazy about the recipe initially (usually I only post maybe one a week unless there’s interest) but I’ve included it below.

    The sauce was basically as follows:

    1 onion
    1 clove garlic
    1 medium carrot
    500 grams passata
    1 teaspoon marjoram
    1/2 teaspoon oregano
    1/2 teaspoon basil

    Chop the onion and garlic roughly and pan-fry them on medium in a bit of oil until soft. Put the garlic, onions, passata, marjoram, oregano, basil in a blender and set it aside.

    While the onion and garlic is cooking, peel a carrot and chop it. Steam it until it is easily pierced with a fork. Add the carrot to the passata mixture and purée until smooth. Salt to taste and then set this sauce aside.

    The chicken was cut in half for faster cooking and covered with a mix of spices with a vaguely Italian theme: marjoram, oregano, paprika, garlic powder, salt, pepper, rosemary and probably a few more, all rubbed in with a bit of oil. I baked it in a hot oven for 20 minutes, then added slices of mozzarella and cooked until they were just starting to melt.


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