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
Baked chicken with mozzarella and tomato passata is a complete oven meal with chicken breast, potatoes, and a mild tomato sauce. Tomato passata keeps the chicken moist, potatoes make the dish a full meal, and mozzarella browns on top while mellowing the tomato flavor. Parboil the potatoes or cut them into thinner pieces so they become tender at the same time as the chicken. Let the dish rest for a few minutes after baking so the cheese and sauce can set slightly. Serve it hot, preferably straight from the baking dish.
Ingredients
Servings: 3
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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