Ingredients
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1/3 cup (80ml) olive oil
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2 cups (140g) fresh breadcrumbs
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1/4 cup finely chopped flat-leaf parsley
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1/2 cup (40g) grated parmesan
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1 onion, chopped
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2 garlic cloves, finely chopped
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1 tablespoon tomato paste
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1 teaspoon Masterfoods Whole Fennel Seeds
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1 small red chilli, roughly chopped
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400g can chopped tomatoes
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1 teaspoon Worcestershire sauce
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Pinch of caster sugar
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4 x 170g chicken breast fillets
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4 bocconcini, sliced
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Steamed broccolini, to serve
Method
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1Preheat the oven to 200°C.
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2Place 2 tablespoons oil in a saucepan over medium heat. Add breadcrumbs and cook, stirring, for 3-4 minutes until golden. Cool slightly, then season. Fold through 2 tablespoons each parsley and parmesan, then remove from pan and set aside.
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3In the same pan, heat 1 tablespoon oil over medium-high heat. Cook onion and garlic, stirring, for 2-3 minutes until soft. Add tomato paste, fennel and chilli, then cook for 1 minute or until fragrant. Add tomato, Worcestershire, sugar and 1/4 cup (60ml) water, then simmer, stirring occasionally, for 8-10 minutes or until thick.
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4Heat remaining 1 tablespoon oil in an ovenproof frypan over medium-high heat. Season chicken and cook for 5 minutes, then turn and cook for a further 2 minutes until just golden. Transfer to oven and bake for 5 minutes. Spoon over sauce and top with bocconcini and remaining parmesan, then cook for a further 2-3 minutes until chicken is cooked through and cheese is melted.
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5Slice chicken and arrange on plates. Sprinkle with parmesan crumbs and remaining parsley. Serve with broccolini.
Source: taste.com.au
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