Oven-baked tomato and mozzarella chicken

Oven-baked tomato and mozzarella chicken: juicy chicken breast with mozzarella, vine tomatoes, basil and olive oil.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 25 min
• Total time: 30 min
• Calories: 380 kcal per serving
• Protein: 56 g
• Fat: 15 g
• Carbs: 4 g

Ingredients

• 400 g chicken breast fillet
• 1 ball of mozzarella
• 2 vine tomatoes
• 1 tbsp olive oil
• 1 tsp basil
• 1 pinch of sea salt
• 1 pinch of black pepper

Method

You’ll need: oven · baking dish · baking tray · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan) and grease a shallow baking dish or small baking tray with olive oil. Lay the chicken breast fillets in it side by side.
2. Season the chicken all over with sea salt, black pepper and basil. Cut the tomatoes and mozzarella into even slices.
3. Top the chicken fillets with overlapping slices of tomato and mozzarella. Make sure everything is evenly distributed.
4. Drizzle a little olive oil over the topped chicken. Bake at 200 °C for 20–25 min, until the meat is cooked through and the mozzarella has melted.
5. Leave to rest briefly so the juices spread through the chicken. Finish with a little extra basil if you like.
6. Serve straight from the dish while the mozzarella is still soft. A green salad or roasted vegetables go well with it.

Good to know

An oven dish like this rescues relaxed evenings. Little effort, lots of flavour, and at the end something warm and juicy lands on your plate.

Swaps

Chicken breast → turkey breast (similar protein content, often a little leaner); vine tomatoes → cherry tomatoes (a little more fibre per bite, more intense flavour); mozzarella → sheep's cheese (more calcium, stronger flavour).

Allergens

Contains milk from the mozzarella. Good for children if mildly seasoned and cut into small pieces; in pregnancy, only with pasteurised mozzarella and fully cooked chicken.