This chicken in a tomato and basil sauce recipe is such a difficult one to photograph. The first time I made it, the photos were absolutely terrible. The second time they were fairly terrible. The third time the photos still were pretty bad, but I just don’t think there’s much I can do about it. Some recipes are clearly just a bit ugly, and this is one of them.
You may be asking, then, why I’m bothering to post it. The answer is because this is just so flipping good that I want everyone in the world to try it and share in the sheer joy of it.
This recipe is for the chicken to be baked with mozzarella on top and serve piled up in a dish, but you don’t have to serve it like that. Once you’ve made the sauce you could toss pasta in it, or have the chicken with the sauce spooned on top with chips and salad. I usually make so much of this I end up with leftovers and do either or those things for subsequent meals. The sauce gets nicer the longer you leave it, I think.
- 2 chicken breasts
- 1 can of tomatoes
- 330ml chicken stock
- A large handful of basil, torn
- 1 onion
- 1 garlic clove
- A large ball of mozzarella
- Salad/green veg to serve
- Preheat the oven to 220C
- Slice the onion and the garlic clove before frying them gently for 5 minutes. Add the tomatoes and the chicken stock. Tear half of the basil and stir through. Bring to the boil, then turn the heat right down and let it simmer gently whilst you prepare the chicken
- Bash the chicken breasts between two pieces of clingfilm with a rolling pin. Grill them for 5 minutes on each side
- Slice the chicken and pop onto an ovenproof dish. Cover the chicken with the sauce and tear the mozzarella into strips, dotting it around the dish. Put the dish in the oven until the mozzarella melts
- Sprinkle over the remaining basil and pile the chicken and sauce onto plates. Serve with green veg and salad
- This sauce can also be used for pasta