Mum's Tomato and Mozzarella Chicken

    (105)
    30 min

    This quick and easy dish quickly disappears when I make it for my family.


    107 people made this

    Ingredients
    Serves: 4 

    • 1/2 tablespoon olive oil
    • 4 skinless, boneless chicken breast fillets
    • 1/2 teaspoon freshly ground black pepper
    • 1 clove garlic, minced
    • 1/2 onion, minced
    • 100ml (4 fl oz) chicken stock
    • 1 (500g) jar pasta sauce
    • 100g (4 oz) mozzarella cheese, grated

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat oil in a large frying pan over medium high heat. Sauté chicken breasts for 4 to 5 minutes each side, or until white. Add pepper, garlic, onion and stock. Cover and simmer over medium heat until stock cooks off, about 7 to 10 minutes.
    2. Stir in pasta sauce, then cover and simmer another 10 minutes, or until chicken is cooked through and no longer pink inside. Sprinkle cheese on top, cover and cook for another 2 to 3 minutes, or until cheese is melted. Serve hot.
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    Reviews & ratings
    Average global rating:
    (105)

    Reviews in English (74)

    by
    0

    Amazing dish, easy to make and very delicious  -  24 Apr 2014

    by
    26

    I make this for my sons also! I usually just pan fry the chicken, that I have seasoned with italian seasoning, salt, pepper and garlic powder, in olive oil. After this is complete I remove chicken and keep warm. I heat the spaghetti sauce through (omitting the broth step and also the onions). I place the chicken breast on the cooked spaghetti, then place the spaghetti sauce on top and then the final touch is sprinking mozzarella cheese on top. If you add the cheese quickly to the hot spaghetti sauce it will melt on its' own. My son also likes for me to sprinkle Parmesan cheese on top of the spaghetti noodles prior to placing the chicken on top.  -  22 Jan 2005  (Review from Allrecipes US | Canada)

    by
    18

    This recipe is absolutely delicious and a very simple variation of a family favorite. The only thing I did was add Italian flavored breadcrumbs to thicken the "gravy" towards the end of cooking. That made it taste even more authentic! Also, I found that using frozen chicken tenderloins did away with any problem with chicken not being tender. Is now on top of family's most-requested list!  -  07 Feb 2003  (Review from Allrecipes US | Canada)

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