Chicken in a Sunny Mozzarella

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Chicken breast fillets		2
Salt & pepper		as required
Rosemary		1 tbsp
Cherry tomatoes		10
Olive oil		3 tbs
Mozzarella cheese		2
Parmigiano reggiano		as required
White wine		100ml
Fresh parsley		1 tbsp

Method

Prep

15min

Cook

15min

Chicken thighs are ideal, but it also works with breast fillets. Slice the chicken to get 4 thin breast fillets. Season liberally with salt & pepper.

I used rosemary from this pot of 6 Italian herbs. Rub onto the chicken and keep for 10 minutes.

Put the olive oil in a large frying pan on high heat and fry the chicken.

After 5 minutes, it will brown so turn it over. Add the chopped tomatoes and place the mozzarella cheese on each chicken piece.

Take a scoop of grated Parmigiano reggiano and place on top of the mozzarella.

Pour in the wine, this will combine with the cheese to make the sauce.

Put the lid on (or cover with foil) and simmer for 7-8 minutes on medium heat.

Add the finely chopped parsley and transfer to a serving dish. The sauce is delicious, so serve with some baguette alongside to mop it up.

Tips & Note

●Use 2 mozzarella balls, this is a key ingredient, so don't think it's too much
●Use block parmesan and grate it rather than ready grated, as it will give a far better flavour
●You can add some chicken stock if you like a deeper flavour

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