Tuesday, August 9, 2011

Italian Chicken Bake

I know... it's been nearly 4 months since I posted! I suck.

Really, I'm just terrible at remembering to take photos of what I cook.. so it's not a lack of cooking.. it's a lack of photo taking.
So I'm posting a recipe without photos.. which is boring as hell.. but it was a damn awesome dinner..

Il Pollo Della Mozzarella Del Pomodoro Cuoce


Tomato Sauce:

1 x tin tomatoes
1 clove garlic - crushed
1 red onion - diced
2 Tbs oregano
¾ cup of malt vinegar
1 cup sugar
salt and pepper

Filling for Chicken:

2 cups parsley - chopped
½ cup basil - chopped
5 anchovy fillets - chopped
1 clove garlic - crushed
2 Tbs olive oil
½ ball of small fresh mozzarella - diced
¼ red pepper – chargrilled - diced


Mozarella – fresh or packaged – sliced
Chicken breasts/fillets/thighs
Parmesan – grated
½ cup frozen grated mozzarella


Soften garlic + onions, salt and pepper, oregano in a frying pan with a little olive oil.

Add Tomatoes in, and cook down.

In a small sauce pan, put vinegar and sugar and cook until almost syrupy. Add to the tomato sauce and stir in.

Chicken filling:

In a food processor put parsley, garlic, basil, anchovies, olive oil, red pepper and mozzarella. Blend into a paste.

Cut the fillet/breasts/thighs open and spread the filling inside.

Spread some tomato sauce at the bottom of a cassrole dish.

Lay chicken fillets inside dish.

Sprinkle the frozen mozzarella on top.

Spread tomato sauce on top.

Lay slices of mozzarella on top of sauce. 

Put in 180 degree oven until the top is golden brown and bubbling. Approx 30 mins.
Put more mozzarella on top, and grated parmesan.
Put back in the oven until it is golden and bubbling again.