By Matthew Luca
This one pan creation is perfect for family and friends dining at home and encompasses all the best flavours we have come to love of Italian cuisine. For this dish I have used a Cast Iron Skillet as it's suitable for frying and baking in the oven
Ingredients (serves 4)
4 Chicken breasts
4 Tbsp Olive Oil
200g Plain flour (lightly seasoned)
1 Large white Onion (finely diced)
1 Red pepper (diced)
1 Ball Mozzarella (sliced)
500g Tomato Passata
1 Tbsp Tomato Puree
300ml Chicken stock
6 cloves Garlic (diced)
100ml White Wine
1 Tbsp Capers
Salt & pepper for seasoning
Bunch of Fresh Basil
Few sprigs of fresh Oregano or 1 tsp dried Oregano
Parmesan cheese (optional)
Method
Coat the chicken breasts lightly in seasoned flour, add the olive oil to the pan and put on a high heat. When hot add the chicken breasts and leave to cook on one side for 3 minutes, then turn and cook for a further 3 minutes. Remove the chicken from the pan and set aside for later.
Using the same pan add the onion, red pepper and garlic and fry until softened for around 3 minutes. Add the white wine oregano and capers then continue cooking on a high heat for another minute, then add the tomato Passata, tomato puree, season with a little salt and pepper, continue cooking for around 2 minutes, add the chicken stock, stir, return the chicken to the pan and leave to simmer for around 5 minutes (TASTE and season to your liking).
In a preheated oven at 200c, place a slice of mozzarella on each chicken breast and place the pan in the middle shelf for around 10 minutes until the cheese is melted. When ready place the Pan/Skillet on a wooden board, garnish with some basil leafs and little parmesan cheese if you have some, serve from the pan at the table with a side of pasta and pesto.
(Caution, Cast iron Skillets retail allot of each well after cooking so always use appropriate oven gloves or dish cloths when lifting or touching the pan)
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