Pieces of chicken in tomato sauce are soaked in spices and become wonderfully tender. The secret to success is simple: the right balance of tomatoes, spices and tender meat.
Ingredients:
For the chicken:
- 600g chicken fillet (mini fillet or breast)
- Salt and pepper to taste
For the sauce:
- 2 tbsp olive oil
- 85g smoked pancetta
- 1 yellow onion, finely chopped
- 2-3 cloves garlic, minced
- 1 sprig fresh rosemary, finely chopped
- 2 sprigs fresh thyme, leaves separated
- 1 red bell pepper, finely chopped
- 2 sun-dried tomatoes, chopped
- 400g tinned tomatoes, chopped
- 1 tsp tomato paste
- ½ tsp pasta seasoning
- ½ tsp Italian herbs
- 2-3 tbsp heavy cream (optional)
- 75ml vegetable stock (made from a cube, optional)
- 30-50g grated mozzarella
- 2 tbsp chopped parsley for serving
Directions:
- Preheat the oven to 180°C.
- Heat the olive oil in a large frying pan. Fry the smoked pancetta until golden brown. Place on a paper towel to remove excess fat.
- In the same frying pan, fry the onion until golden brown. Add the minced garlic and fry for another minute. Add the chopped rosemary and thyme, stir, and cook for another 5 minutes. Transfer the mixture to the bowl with the pancetta.
- Season the chicken fillet with salt and pepper. Fry it in the same frying pan until golden brown on both sides.
- Remove the chicken from the heat and set it aside on a plate.
- In the same frying pan, add the chopped bell pepper and fry for 3-5 minutes until soft, mixing with the onion and pancetta mixture.
- Add the canned tomatoes and tomato paste.
- Add the spices (pasta mix and Italian herbs), add the cream, and mix thoroughly.
- Place the chicken pieces in the pan with the sauce and sprinkle the grated mozzarella on top. Place the pan in the preheated oven and bake for 15 minutes, until the cheese is melted and browned.
- Sprinkle with fresh parsley and serve hot.