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Takes: 20 minutes
Serves: 4
No nutritional information available.
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 stick celery, finely sliced
- 1 carrot, finely diced
- 400g can chopped tomatoes
- Salt and freshly ground black pepper
- 4 chicken breasts, skin removed, if liked
- 1 small courgette, thinly sliced
- 1 tomato, sliced
- 100g mozzarella, drained and cut into thin slices
Method
1. Preheat the oven to 200°C/Fan 180°C Fan/Gas Mark 6. Heat 1 tbsp of the oil in a saucepan over a medium heat. Cook the garlic for 1 minute, stirring, then add the celery and carrot and cook for 2 - 3 minutes, stirring, until softened. Add the tomatoes and 150ml water and simmer for 10 minutes until slightly reduced. Season with salt and pepper.
2. Heat the remaining oil in a frying pan over a medium - high heat. Add the chicken and cook for 5 minutes, turning halfway through, until golden.
3. Spoon the tomato sauce into the bottom of an ovenproof dish. Lay the chicken breasts on top. Top with the courgette, tomato and mozzarella slices, overlapping as you go. Cover with foil and bake for 10 minutes. Uncover and bake for 8 - 10 minutes or until the chicken is cooked through and cheese is melted. Season and serve garnished with fresh basil, if liked.
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