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Mediterranean Mozzarella Chicken

by Tom
Preparation 10 mins
Cooking 45 mins
Serves 2

Double it up for a great sit down meal with friends. Works great with a side of roasted miniature potatoes and salad. Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.


  • 2 Tbsp extra virgin olive oil
  • Half an onion, chopped
  • 2 garlic cloves, minced or finely chopped
  • 200g tinned chopped tomatoes
  • A handful of fresh basil, roughly chopped
  • 150ml vegetable stock
  • 2 skinless chicken breasts, butterflied
  • 120g mozzarella cheese, sliced
  • 2 tbsp tomato purée (optional)
  • 1 tsp chilli flakes (optional)


1. Preheat the oven to 180C (fan), and get a frying pan warmed up to a low heat while you prepare the ingredients.

2. Heat the oil in a frying pan. Add the onion and cook for 5 minutes.

3. Add the garlic and cook for a few more minutes, the onion should now be soft and translucent.

4. Add the chopped tomatoes, stock, and optional tomato purée and chilli flakes, then bring to the boil. Reduce the heat and leave to simmer (no lid) for 15-20 minutes, stirring occasionally. The sauce should thicken (it may need longer if making in bigger batches).

5. While the sauce is simmering, butterfly the chicken breasts so they are no thicker than 2cm, and place them into an oven-proof dish. Then, cover the chicken with the sauce from the pan, and add the mozzarella on top of the chicken.

6. Transfer to the oven and cook for approximately 30 minutes, or until the chicken is completely booked and the cheese has melted.

Serve, using the basil as a delicious garnish.