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Italian Chicken Tray Bake

The embodiment of Italian style food is what I have tried to embrace here. The dish itself with its moist chicken, sweet tomato sauce, mozzarella that has the stretchy pull we all enjoy, and the crispy Parmesan crust.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 4 people

Ingredients

  • 1 Medium onion cut into medium dice
  • 2 cloves garlic crushed
  • 1 tsp. dried Oregano
  • 800 g Tinned chopped tomatoes
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. sugar granulated or caster
  • 250 g Mozzarella sliced
  • 2 tbsp. olive oil
  • 75 g Fresh parmesan grated
  • 50 g Breadcrumbs

Instructions

  • Make the tomato sauce first by heating a tbsp. of olive oil in a medium sized saucepan over a medium to high heat.
  • Add the onion and sweat until soft and starting to colour slightly, about 5 to 7 minutes then add the garlic and oregano and fry for a further minute.
  • Add the chopped tomatoes then reduce the heat and simmer for 10 minutes.
  • While the sauce is simmering, heat a frying pan over a medium to high heat, add the remaining olive oil. Season the chicken breasts then fry for about 5 minutes on each side and a nice golden brown.
  • Place the seared chicken into an oven proof dish and place the mozzarella over each chicken breast.
  • Add the balsamic vinegar and sugar to the tomato sauce, stir and season to your liking.
  • Spoon the tomato sauce evenly over the chicken and then sprinkle the breadcrumbs and parmesan evenly over each chicken breast. Add a sprinkle of extra oregano if you wish.
  • Bake for a further 10 minutes until the chicken is cooked through.
  • Serve with a nice green salad and some herb roasted new potatoes.