Many thanks to Jane Roberts, from our members group, for sharing this recipe with us!
Mozzarella Chicken
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Mozzarella Chicken
Rated 4.0 stars by 5 users
Many thanks to Jane Roberts, in our members' group, for sharing this recipe with us! We first tried this during one of our batch-cooking Zoom sessions on a Sunday morning, using a whole chicken, separated into wings, drumsticks and breasts (skin removed). We boiled the carcass and skin to make a chicken stock, which was then used for soups in a Facebook & YouTube Live.
The macros below are for using chicken breasts only (180g per person). If you're using a whole chicken, like us, the macros will increase in fat & calories if you are having the legs / wings.
Makes 4 portions - each portion contains:
406 Calories / 6.4g Carbs / 51.5g Protein / 17.3g Fat / 1.1g Fibre
As with all UK labels, the carbs above are already net carbs. Do not subtract the fibre.
Ingredients
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1 tbsp (15ml) Olive Oil (or we used homemade animal fat leftover from roasting)
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4 x 150-200g Chicken Breast, diced
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1 tbsp Mixed Italian Herbs
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1 tsp Paprika (we used smoked)
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1 tsp Onion Powder / Onion Salt
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Salt & Pepper, to taste
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100g Shallots or Leeks
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4 Garlic Cloves, crushed
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100g Red Bell Pepper, diced
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500g Tomato Passata or 400g (1 tin) Chopped Tomatoes + 2 tbsp Tomato Puree
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1 tsp Chilli Flakes (optional)
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200g Mozzarella - use a mozzarella ball or block for a clean option. Grated mozzarella will contain a small amount of starch. Morrisons has one of the lowest starch contents to the grated mozzarella.
Directions
Preheat the oven to 180°C.
Heat the olive oil in an oven-proof pan.
Add the chicken to the pan and season with the italian herbs, paprika, onion powder, salt and pepper.
Stir and cook on a medium heat for approx. 8-9 minutes.
Take the chicken out of the pan.
Cook the shallots / leeks in the pan and scrape up the brown bits for approx. 4 minutes.
Add the garlic and cook for a further minute.
Add the diced pepper, tomatoes and red chilli flakes. Mix well.
Bring to simmer and allow to simmer for 4-5 minutes to thicken a little.
Add the chicken back to the pan and bring it back to simmer.
Cover with the grated mozzarella cheese (don’t stir this in!)
Bake for around 20 minutes or until the cheese is golden.
