Sometime back in the beginning of the summer, I cooked this chicken for dinner. I meant to make a post about it well over two months ago, but it just got filed in photo archives and forgotten. Today, I was planning to make a new soup, but that didn't happen. We ended up having Beef Burritos, which the kids love, the husband doesn’t love and I really like. If you get three out of four to like something in this house, I call that success.
In the meantime, today I got this chicken for you. It is easy as easy, makes for a quick dinner, not many ingredients, and just very tasty. What more can I say really?
This chicken makes for a super easy supper. It would be great alongside the Parmesan and Garlic Potato Wedges or even a fresh salad. Both if you are feeling really hungry.
I used large cooking tomatoes in this recipe that were quite ripe. The riper the tomatoes the better as you will be get a better flavour out of them and they will soften easier. If you only have something like salad tomatoes on hand and you still want to make this you can. Just allow for a longer cooking time with the tomatoes. As well, as tomatoes contain lots of water, it is unlikely the pan will go dry when cooking them. However, if it does and the tomatoes are sticking, add a splash of water, wine or chicken stock to the pan and give a good stir. This will sort out your problem.
Another suggested serving for this chicken would be on top of spaghetti tossed with olive oil, garlic & parmesan. I haven't tried it, but I am sure it would be a great way to serve this chicken. You could even cut it into thin slices and stir it through the spaghetti. I am sure the possibilities are endless and yummy. Let's get cooking!
Mozzarella & Tomato Skillet Chicken
Serves 4 / Prep time: 10 minutes / Cook time: 30 minutes
2 Chicken breast, each one cut into two fillets
2 Large tomatoes, roughly chopped
1 Ball fresh mozzarella, sliced
Small bunch of fresh chopped parsley
4 Garlic cloves, crushed
1 Teaspoon dried oregano
3 Tablespoons olive oil, divided
Fresh ground black pepper
Place the chicken between two pieces of parchment paper. Use a kitchen hammer or a rolling pin to flatten the chicken out to about 1/2 inch thick. Set aside.
In a medium skillet set over medium heat, add one tablespoon of the olive oil and about half of the garlic. Stir for a minute and add the tomatoes. Give a good stir and leave to cook until tomatoes are completely soft, about 10-15 minutes. Stir in oregano and pepper and remove from skillet and set aside.
Season the chicken with salt and cook it in the reserved skillet with the remaining olive oil and garlic for about 6-8 minutes per side. Reduce heat to low and spoon over tomatoes and top with slices of the fresh mozzarella. Pop under a grill in the oven for about 5 minutes. Remove and sprinkle over fresh parsley and serve straight away.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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