The pan-cooked chicken breast pizzaiola is a summer version, designed for those who do not want to turn on the oven, but at the same time, want to bring an easy and tasty recipe to the table, which can be made in a few minutes. I also recommend trying the chicken breast with milk and chicken breast Valdostana or the breaded chicken with mushrooms and mozzarella.
- Difficulty: Very easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 337.88 (Kcal)
- Carbohydrates 4.95 (g) of which sugars 3.87 (g)
- Proteins 34.94 (g)
- Fat 20.25 (g) of which saturated 8.43 (g)of which unsaturated 4.19 (g)
- Fibers 0.85 (g)
- Sodium 665.96 (mg)
Indicative values for a portion of 7 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 slices chicken breast
- 6 oz cherry tomatoes
- to taste salt
- to taste oregano
- to taste extra virgin olive oil
- 7 oz mozzarella
Steps
Prepare the breading mix: Pour the breadcrumbs and grated parmesan into a large plate, then coat the slices on both sides and set aside.
On a cutting board cut the cherry tomatoes in half, then also cut the mozzarella and set aside.
In a large pan pour a drizzle of extra virgin olive oil and a clove of garlic, then lay the breaded slices and let them brown on both sides.
At the end of cooking, add the mozzarella on top of each slice and season with salt and a sprinkle of oregano if you like.
Cover with a lid and continue to cook until the cheese is slightly melted.
Storage
The pan-cooked chicken breast pizzaiola can be stored in the refrigerator in an airtight container until the next day.
Advice
If you do not want to use fresh cherry tomatoes, you can use tomato puree. If you prefer, you can cook everything in the oven at 350°F for 12 minutes, remove and add the cherry tomatoes and cheese, and gratin for a few minutes with grill function.
