
Function: CircoTherm®
4 medium chicken fillets
1/4 cup light olive oil
2 onions, finely chopped
4 garlic cloves, crushed
1/2 red capsicum, finely chopped
1 1/2 cups passata
1/2 cup chicken stock
1/4 cup tomato paste
2 tablespoon chopped basil
2 tablespoons chopped oregano
1 teaspoon brown sugar
Salt and freshly ground black pepper, to taste
4 slices prosciutto
1 cup grated mozzarella cheese
1/2 cup shredded Parmesan
4 basil leaves, extra
Steamed greens or green salad, to serve
Preheat the oven on CircoTherm® to 160°C.
Use a sharp knife to butterfly out each chicken fillet to an even thickness. Heat half the oil in a non-stick frypan on induction setting 8, add the chicken to the hot pan and cook 2-3 minutes on each side until lightly browned. Remove from the pan, keep warm.
Heat the remaining oil in the pan on setting 6 and sauté the onion for 3-4 minutes, add the garlic and capsicum and cook a further 2 minutes. Add the passata, stock, tomato paste and herbs to the pan, reduce to setting 3 or 4 and simmer gently, covered for another 8-10 minutes. Season with salt, pepper and sugar.
Pour the sauce into a 37 x 32cm rectangular Le Creuset baking dish. Place the chicken into the sauce and top each with 2 slices of pancetta. Combine the cheeses and sprinkle over the chicken, then place a basil leaf on each.
Bake for 25-30 minutes until chicken is cooked and golden. Serve with steamed greens or green salad.
Note:
We have used the 32cm Le Creuset rectangular baking dish for this recipe. It can be purchased online by visiting https://www.lecreuset.com.au/stoneware-shallow-rectangular-dish. You’ll find this dish great for roasting, baking and serving.