'The red, white and gold' 2006 (Chicken breast in pizza sauce with APETINA Cheese)
Created by S. Lyte, East Sussex
“…Thanks to this culinary masterpiece of mine and a joint passion for all things Mediterranean, my long-distance girlfriend willingly became Mrs Lyte - at least I think she did.”
Sebastian Lyte
Serves 4
Materials
- 4 chicken breasts (boneless & skinless)
- 800g Italian tinned chopped tomatoes
- 3 cloves of garlic (finely chopped)
- 8tbsp. Italian olive oil
- 250g APETINA Cheese (crumbled)
- 2 pinches of dry oregano
- salt & pepper to taste
Method
In a large frying pan fry the garlic and the chicken in the olive oil until golden. Add in the chopped tomatoes, season with salt and pepper, add in the oregano and cook for approximately 5 minutes until some of the water from the tomatoes has evaporated.
Once ready cover the chicken with the APETINA cheese and place under a hot grill for not longer than 5min. Serve the chicken on a plate immediately with some warm crusty bread.
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