Serves 4
Prep time 15 minutes
Cook time 20 minutes
Gluten Free, Nut Free
Ingredients
- 2 small chicken breasts (roughly 300g each)
- 1 ½ tbsp extra virgin olive oil
- 2 tsp dried oregano
- 1 red onion, finely diced
- 3 cloves garlic, diced
- 400g can cherry tomatoes
- 400g can crushed tomatoes
- 2 tbsp balsamic vinegar
- 400g can white cannellini beans, drained
- 1 cup pitted Kalamata olives
- 150g mozzarella
- 1 cup fresh basil, to serve
How to make
1.
Cut each chicken breast in half horizontally. Drizzle half the olive oil over the chicken and then sprinkle over the dried oregano, season with salt and pepper and turn to coat.
2. Heat a large fry pan over moderate heat and add the chicken, cook for two minutes either side or until golden brown, remove from pan and set aside.
3. Add the remaining oil to the pan. Add the onion and garlic and cook to soften. Add the cherry tomatoes, crushed tomatoes and balsamic vinegar and bring to a simmer. Cook for five minutes.
4. Add the cannellini beans and olives and return the chicken to the pan. Cook for a further five minutes, then top with mozzarella. Remove from heat and serve with a generous sprinkle of fresh basil.
Notes
Leftover Italian chicken can be stored in an airtight container in the refrigerator for up to two days.
Nutritional information
| Kilojoules |
1925kJ |
Protein |
46.8 g |
Carbohydrates, total
- sugars, total |
17.9g
9.3g
|
Fat, total
- saturated fat |
21.7 g
8.3g |
| Sodium |
800 mg |
|
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