Pollo alla Sorrentina

• porzioni: 4
• tempo totale: 1 hour

Ingredienti

4 chicken breasts

Flour for dredging, (about ¾ cup/100g)

28 oz canned chopped tomatoes, (800g) good quality such as Mutti or Cirio

2 garlic cloves, crushed or finely chopped

1 large handful fresh basil

2-3 tbsp olive oil

2 balls mozzarella, (250g/8.8 oz)

Salt and pepper, to season

Istruzioni

Cut the chicken into strips and sprinkle with salt. Dredge the chicken in flour and shake off any excess.

4 chicken breasts,2-3 tbsp olive oil,Flour for dredging

Add 2-3 tablespoons of olive oil to a large pan on a medium-high heat. Fry the chicken until browned on both sides then set aside on a plate lined with kitchen paper (you will need to fry the chicken in 1-2 batches and add more oil as needed).

Carefully wipe your pan clean or give it a rinse and dry well. Add 1-2 tsp of olive oil to the pan then add the garlic. Fry the garlic until fragrant (don’t let it brown) then add the tomatoes.

2 garlic cloves

Add a pinch of salt and pepper to the tomatoes and let it simmer for 10 minutes. Meanwhile pre-heat the oven to 400F/200C.

28 oz canned chopped tomatoes

After 10 minutes, turn off the heat, tear up the basil leaves and add them to the sauce. Cut 1 ball of mozzarella into cubes and add that to the sauce along with the chicken. Stir to combine everything in the sauce.

1 large handful fresh basil

Continue using your pan or skillet if it's oven safe otherwise transfer the chicken to a baking dish.

Top with the remaining mozzarella (I just tear it up into pieces). Bake in the oven for 30 minutes until the mozzarella is melted and the sauce is bubbling.

Let it rest for 5 minutes then serve.

Note

Leftovers & freezing – leftovers will keep well in the fridge for up to 3 days and can be reheated on the stovetop or oven until piping hot. You can also freeze the chicken for up to 3 months.