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Baked Chicken with Mozzarella and Tomato Passata
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Source: https://recipheon.com/en/recipes/main-dishes/baked-chicken-with-mozzarella-and-tomato-passata
About this recipe
Chicken baked with mozzarella and passata is a complete oven-cooked meal with chicken breast, potatoes and a mild tomato sauce. Passata keeps the meat surrounded by moisture, potatoes make it a full meal, and mozzarella bakes on top and mellows the tomato flavor. Dice and parboil the potatoes before baking so they become tender at the same time as the chicken. Let the dish stand for a few minutes after removing it from the oven so the cheese and sauce settle slightly. Serve hot, ideally straight from the baking dish.
Ingredients
300 g chicken breast
200 ml tomato passata
80 g mozzarella
300 g potatoes
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Preheat a conventional oven (no fan) to 190°C. Cut the potatoes into cubes about 2 cm across, place them in boiling water, and cook for 8 minutes, then drain thoroughly.
Cut the chicken breast lengthwise into three pieces of similar thickness. Arrange the chicken and potatoes in a single layer in a baking dish about 20 × 25 cm, add 1/2 teaspoon salt and 1/4 teaspoon black pepper, drizzle with olive oil, toss, and pour over the tomato passata.
Tear the mozzarella into small pieces and distribute over the chicken. Bake on the middle rack for 25–30 minutes, until the chicken is thoroughly cooked, the potatoes are tender, and the cheese is lightly browned.
After removing the dish from the oven, let it stand for 3 minutes so the sauce and cheese can set slightly.
Divide the chicken, potatoes, and sauce into three equal portions.
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