Petto di Pollo alla Pizzaiola con Insalata Verde (Chicken Breast Pizzaiola with Green Salad)
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Ingredients
- 4 skinless chicken breast fillets
- 400 g chopped tomatoes
- 2 garlic cloves
- 1 tsp dried oregano
- 120 g mixed salad leaves
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 290 kcal
- Protein
- 40.1 g
- Carbohydrate
- 3.9 g
- of which sugars
- 3.3 g
- Fat
- 12.2 g
- of which saturates
- 1.9 g
- Fibre
- 1.6 g
- Salt
- 0.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the chicken breasts in half horizontally to make thinner escalopes, then season with black pepper.
- 2
Heat 1 tablespoon of the olive oil in a large pan and brown the chicken for 2-3 minutes each side, then lift out.
- 3
Add the garlic to the pan and cook for 1 minute, then stir in the chopped tomatoes and oregano and simmer for 5 minutes.
- 4
Return the chicken to the sauce, cover and simmer for 8-10 minutes until cooked through with no pink remaining.
- 5
Toss the salad leaves with the red wine vinegar and remaining olive oil.
- 6
Serve the chicken and sauce with the green salad alongside.
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