Saturday, 4 October 2008
Recipe - Chicken breasts baked in a tomato sauce
This is another one of my 'fallback' recipes. Something I come back to time after time and each time it's a little bit different. It can easily be freestyled to suit what you got in your cupboards/fridge.
The avid reader will spot that I used leeks, again, but you can use normal onions instead. I'm all leeked out for the moment now though, finally. ;)
If you want to you could chuck in some peas, sweet corn or whatever takes your fancy really.
This time I choose to serve it with rice but it goes just as well with mash or pasta for example. I didn't have any bread at home but this dish goes very well with some nice and crispy garlic bread.
Ingredients (serves 2 - 4)
2 chicken breasts, sliced in half to speed up the frying
2 leeks, sliced
2 - 4 garlic cloves, finely chopped
400 g chopped tomatoes
1 ball of Mozzarella, sliced and torn
Heat the oven to 220c.
Season the chicken breasts and fry them in a pan with some olive oil on a medium heat until nicely coloured and cooked through. Put them to the side in small-ish oven safe casserole dish.
Lower the heat a notch and if needed add some more olive oil before you start frying the leeks and the garlic. Let the leeks sweat until they start to soften. Once you're there pour the contents of the pan into the casserole dish.
Add the tomatoes and mixed herbs to the casserole dish and give it all a good stir. Put in the mozzarella, making sure to distribute it evenly. Season a bit more and then it's time for some quality oven time.
Let it stay in the oven for about 15 - 20 minutes or until the Mozzarella has melted nicely and are turning golden.