Italian Chicken
Golden, crispy chicken, melty mozzarella, and a smooth tomato sauce — this is comfort food with a fresh Italian twist. Served with basil pesto mash and sweet roasted tomatoes, it’s simple, flavour-packed and made for weeknight indulgence.
Print PinServings: 4
Calories
Carbs
Protein
Fat
Ingredients
- 4 chicken fillets butterflied
- Plain flour for dusting
- 2 eggs lightly beaten
- 150 g breadcrumbs
- Olive oil for shallow frying
- 200 g buffalo mozzarella balls
- 250 g cherry tomatoes on the vine
- Handful rocket leaves
- ½ lemon juiced
Tomato Sauce
- 1 tbsp olive oil
- 1 small onion finely chopped
- 4 garlic cloves sliced
- 1 x 400g tin cherry tomatoes
- 1 ½ tsp sugar
- 1 chicken stock pot
- 200 ml water
- 2 tbsp sun-dried tomato pesto
Basil Mash
- 1 kg floury potatoes peeled, chopped
- 75 g butter
- 100 ml warm milk
- 3 tbsp basil pesto
Instructions
- Make the sauce: cook onion and garlic in oil until soft. Add tomatoes, sugar, stock pot, water and pesto. Simmer 15 mins, blitz until smooth.
- Mash: boil potatoes until tender. Drain, mash with butter, warm milk and basil pesto. Season.
- Chicken: dust fillets in flour, dip in egg, coat in breadcrumbs. Shallow fry in oil until golden. Transfer to a tray, top with mozzarella, add cherry tomatoes to the tray. Bake at 200°C for 12–15 mins, until chicken is cooked and mozzarella melts.
- To serve: spoon tomato sauce onto plates. Add a quenelle of basil mash. Place chicken on top, tuck in roasted tomatoes, scatter rocket with lemon, salt and pepper. Done.