Ingredients
Scale
- 4 chicken fillets
- 1 shallot
- 4 garlic cloves
- 1 can cherry tomatoes (14 oz)
- 2 mozzarella balls
- Fresh basil
- 1 tbsp olive oil
- ½ cup chicken broth
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 2 tbsp tomato paste
Instructions
- Preheat the oven to 200 °C/400 °F if using.
- Mince the garlic and chop the shallot and mozzarella into cubes.
- Season the chicken fillets with salt, pepper, garlic powder, and paprika.
- In an ovenproof skillet, heat olive oil and butter over medium-high heat. Cook chicken for about 5 minutes per side until browned and cooked through.
- Remove chicken from skillet and cover with foil. In the same skillet, sauté garlic and shallot until fragrant. Deglaze with apple vinegar.
- Stir in salt, pepper, dried basil, tomato paste, chicken broth, and cherry tomatoes; bring to a boil then simmer for 5 minutes.
- Nestle chicken back into the skillet and top with chopped basil and mozzarella. Sprinkle with black pepper and red pepper flakes. Simmer for another 5 minutes or bake for about 10 minutes until golden.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken fillet with sauce (200g)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg