¼ cup finely chopped oregano, extra to serve
1 tsp finely grated lemon zest
1 clove garlic, crushed
2 tbsp extra virgin olive oil
4 chicken breast fillets
400g fresh mozzarella cheese, sliced
400g can chopped tomatoes
2 cups semi-dried tomatoes, roughly chopped
1 tsp dried chilli flakes
2 tbsp sherry vinegar
2 tbsp honey
250g ditalini or macaroni pasta
- Preheat oven to 220°C (200°C fan forced). Combine the oregano, lemon zest, garlic and half the oil in a small bowl. Season. Using a small sharp knife, cut a long pocket in the side of each chicken breast. Fold open and pound gently to flatten slightly.
- Spoon the oregano mixture into the pocket. Repeat with cheese and fold the chicken to enclose. Set aside.
- Heat remaining oil in a large, heavy-based ovenproof frying pan. Season the chicken with salt and pepper, cook for 2 minutes each side or until golden. Remove and set aside.
- Add the canned and semi-dried tomatoes, chilli, vinegar and honey into the pan and stir to combine. Return the chicken to the pan, place in the oven and bake for 10-15 minutes, or until golden and bubbling.
- Cook the pasta in boiling, salted water for 6-8 minutes. Drain. Serve the chicken with pasta and extra oregano leaves.
The mozzarella (or any cheese for that matter), is an easy way to keep your chicken breast from drying out as it cooks, or is reheated. You can also add ham, spinach or greens to the stuffing.
FREEZE: cook the chicken. Divide into freezer-friendly containers and spoon over the sauce. Freeze for up to 2 months.
THAW: place in the refrigerator for 4 hours.
REHEAT: preheat oven to 200°C (180°C fan forced). Place chicken and sauce in an ovenproof pan, drizzle with 2 tbsp water (to keep the sauce from getting too thick on reheating), cover tightly with foil and bake for 15 minutes, or until heated through. Cooked pasta can be stored separately and frozen, or simple cook a fresh batch.