1 tsp salt, black pepper, garlic powder, sweet paprika
cherry tomato sauce
1 tbsp olive oil
1 tbsp unsalted butter
1 shallot, finely chopped
4 garlic cloves, minced
¼ cup/60 ml white wine, like Pinot Grigio
1 tsp salt, black pepper, dried basil
2 tbsp tomato paste
½ cup/120 ml chicken broth
1 can (14 oz/400 g) cherry tomatoes
3 tbsp chopped basil leaves
2 mozzarella balls, chopped
3 tbsp grated Parmesan
crushed red pepper flakes, for sprinkling
Instructions
Get all the prep done before you start cooking: mince the garlic, finely chop the shallot and cut mozzarella into cubes.
Season the chicken fillets on both sides with salt pepper, garlic powder and paprika.
Preheat the oven to 200 °C/400 °F (if using).
Heat oil and butter in a large (ovenproof) skillet over medium high. Add the chicken fillets and cook over medium heat, for 5 minutes per side or until fully cooked and browned on both sides. Remove from skillet and place on a plate. Cover with foil.
In the same skillet, add garlic and shallot, cook until fragrant, 2 minutes. Deglaze with white wine, simmer for 2 minutes, stir with a wooden spoon while scraping up the brown bits on the bottom of the skillet. Add salt, pepper, dried basil and tomato paste. Cook, while stirring constantly for 1 minute.
Pour in chicken broth, stir to combine. Add canned cherry tomatoes, bring to a boil and simmer for 5 minutes. Adjust salt, if needed. Meanwhile, chop the basil leaves.
Next, nestle chicken between the cherry tomatoes. Add basil and mozzarella cubes. Top with black pepper, red pepper flakes and grated Parmesan. Let simmer for 5 minutes or until all flavors are well combined, the chicken is cooked through and mozzarella has slightly melted. Alternatively, slide the skillet into your oven and bake for 10 minutes or until golden.
