Chicken Pizzaiola Recipe Chicken Pizzaiola Recipe



Subscribe


  • Home
  • About
  • Recipes
    • Appetisers
    • Asian Cooking
    • Breakfast
    • Chicken
    • Desserts
    • Fish  Seafood
    • Meats
    • Pasta
    • Pizzas
    • Potato
    • Poultry
    • Quick Meals
    • Salads
    • Sauces and Stocks
    • > Side Dishes
    • Soups
    • Vegetarian
  • How to videos
  • Tasty Travels
  • Subscribe
  • Blog
  • Kitchen Shop

Chicken Pizzaiola with Cheese and Fresh Basil

  • IMAGE
  • VIDEO

Chicken Pizzaiola


Pizza flavours with melted Cheese and Fresh Basil

Pizzaiola is a Neapolitan dish where meat is slow cooked with tomatoes, olive oil, garlic and white wine to tenderise the meat. It’s basically meat with a pizza flavour. The version of this recipe is made with chicken, which cooks faster and just like a real pizza, it has the addition of melted cheese and fresh basil.


Ingredients

  • For the Chicken
  • 2 tablespoons olive oil
  • 2 chicken breasts
  • 2 garlic cloves
  • 6 Black olives (optional)
  • 1/2 cup dry white wine.
  • 1 cup chicken stock
  • 1 cup tomato puree
  • 1 teaspoon chopped fresh oregano.
  • ½ cup Parmesan cheese
  • 4 slices Mozzarella cheese
  • A few leaves of Fresh basil
  • Salt & pepper
  • For the spaghetti
  • 7oz – 200g dry spaghetti
  • 2 tbsp olive oil
  • ½ cup grated Parmesan cheese
  • Salt for water

Steps

  • Step 1

    Preheat your oven to 400°F – 200°C.

  • Step 2

    Season the chicken breasts with salt and pepper. Place a large oven proof frying pan on low to medium heat and brown the chicken breasts on each side. Once seared and nicely browned, set aside on a plate (chicken should not be cooked through).

  • Step 3

    To the same pan, add the garlic, then deglaze with white wine, add the oregano, chicken stock, tomato puree, grated Parmesan cheese, salt and pepper. Mix well and tear up some fresh basil leaves into the sauce.

  • Step 4

    Return the chicken breast to the same pan, add any of the juices. Place two slices of Mozzarella cheese to cover each chicken breast. Add the olives to the sauce and place in oven and bake at 400°F – 200°C for 15 to 20 minutes.

  • Step 5

    Heat up some water in a large pot and add salt once boiling. Add your spaghetti and cook al dente. Once cooked drain, and coat with olive oil and mix in grated Parmesan cheese. Divide in two and place on serving plates. (heat up plates first)

  • Step 6

    Remove chicken from oven, cheese should be melted and a little brown. Place over spaghetti and scoop out all the sauce around the each breast.





Leave Comment

or cancel reply

You must be logged in to post a comment

  • author
    By Joel Mielle
  • Preparation Time: 15 min + (overnight soak)
  • Cook Time: 20
  • Ready Time: 35min
  • Servings: 2
  • Cuisine:
    Italian
  • Category: Chicken
  • Difficulty Level:




Share this recipe

Free Recipes

     

Similar Recipes

  • Spanish Style Chicken

    Spanish Style Chicken

  • Best chicken Florentine recipe

    Chicken Florentine

  • Roast tarragon chicken with rich onion and garlic gravy

    Roasted tarragon chicken with rich onion and garlic gravy

  • Chicken or Pork chicken Thai larb salad

    Healthy Thai Chicken Salad Thai Larb

  • Thai Crispy Spicy Garlic Fried Chicken, Street food at home

    Thai Crispy Spicy Garlic Fried Chicken

All rights reserved © Recipe30.com     Privacy Policy     Sponsor

powered by chloédigital

taste.com.au

Partnered with

Coles

Chicken pizzaiola

Chicken pizzaiola

(3) Rate it

  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

Save Recipe

Taste.com.au

Provolone is melted over these succulent chicken breasts to create a sensational dinner idea.

Featured in
Nutrition information , Main recipes

Ingredients

  • 2 tablespoons olive oil
  • 4 chicken breast fillets (skin on and wingbone attached, optional)
  • 1 small onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 red and 1 yellow capsicum, thinly sliced
  • 125g small button mushrooms, sliced
  • 4 roma tomatoes, blanched, peeled, seeds removed, chopped
  • 1 teaspoon tomato paste
  • 1 tablespoon chopped fresh oregano, plus extra to garnish
  • 1/2 cup (125ml) white wine
  • 1/2 cup (125ml) Massel chicken style liquid stock
  • 4 slices provolone piccante cheese
Select all ingredients


Method

  • Step 1
    Preheat oven to 180°C. Heat 1 tablespoon oil in a large non-stick frypan on medium-high heat. Cook seasoned chicken 2 minutes each side until golden. Roast on a baking tray for 10 minutes until cooked. Cover to keep warm.
  • Step 2
    Meanwhile, heat remaining 1 tablespoon oil in the same pan over medium heat. Cook onion for 5 minutes, add garlic, capsicum and mushroom, then cook for 5 minutes more. Add tomato, paste and oregano, and cook for 5 minutes. Add liquid, bring to the boil, then reduce heat and simmer for 5 minutes to thicken slightly.
  • Step 3
    Top chicken with cheese, then melt in the oven for 1 minute. Serve topped with sauce and garnished with extra oregano.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sugar

Nutrition

  • 1807 kj

    Energy

  • 21g

    Fat Total

  • 7g

    Saturated Fat

  • 2g

    Fibre

  • 52g

    Protein

  • 140mg

    Cholesterol

  • 435.87mg

    Sodium

  • 4g

    Carbs (sugar)

  • 4g

    Carbs (total)

All nutrition values are per serve

Notes

provolone piccante cheese from delis; substitute mozzarella.

  • Author: Valli Little
  • Image credit: Mark Roper
  • Publication: Taste.com.au

This recipe features in

  1. 22,039 recipes
    Nutrition information

    Nutrition information

  • 11,384 recipes
    Main recipes

    Main recipes

  • 3,974 recipes
    Chicken recipes

    Chicken recipes

  • 9,809 recipes
    Family friendly

    Family friendly

  • comments & ratings