Monday 26 May 2014

Mozzarella Chicken in Tomato Sauce

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

I have made this Mozzarella Chicken in Tomato Sauce twice now and it's fast becoming a family favourite.

 It's such a simple weeknight dinner, and I hope you guys love it as much as we did.
The ingredients are so few but so full of flavour. It makes a change sometimes to eat something that is not full of spice - not that there is anything wrong with spice!
This recipe is based on the Italian classic, Chicken Parmigiana, originally made with Parmesan cheese which I don't eat as I can never find one that is suitable for vegetarians. So, I always use mozzarella and Cheddar. 
Tomato Sauce, previously: Creamy Tomato TagliatellePasta ArrabiattaPizza Margherita and many more!

Ingredients needed to make this yummy recipe are Chicken Breast, Breadcrumbs, Eggs, Cheddar Cheese, Salt, Black Pepper, Passata, Sugar, Dried Oregano, Garlic, Olive Oil and Mozzarella Cheese.

Bismillah, let's begin!

First, get the grill heated to high. 

Grease and line an oven tray with foil.

 Take some Breadcrumbs. There's not a specific amount - it's all as you need it. 

 To the breadcrumbs, add a small handful of grated Cheddar Cheese.

 Mix well, and set aside.

 Beat together 2 Eggs and season with Salt and Black Pepper, to taste.

 Take 3 Chicken Breasts and slice them through the middle. Place each slice between cling film, and pound with a rolling pin until the thickness of a pound coin.
Season the chicken slices with salt and pepper and then dip each one in the beaten egg.

 And, then coat both sides in the breadcrumbs.

 Place on to the prepared tray, and carry on with the rest.

Make sure the chicken pieces are in a single layer, and then grill for about 5 minutes per side until golden brown and crispy.

 To make the tomato sauce, peel 2 Garlic Cloves.

And, crush them!

 Heat up 1 tablespoon of Olive Oil in a pan.

 Add the crushed garlic.

 Fry for 1 minute.

 Pour in 345 ml of Passata. You could also use tinned tomatoes.

 Add 1 teaspoon of Sugar.

 1 teaspoon of Dried Oregano

And, Salt and Black Pepper, to taste.

 Stir well.

 Leave to simmer, on a low heat, covered for about 5-10 minutes.

 And, the sauce is done!

 Add the grilled chicken to the sauce.

 Cover with Mozzarella Cheese, to taste.

 Cover on a low heat and allow to cook until the cheese melts and the chicken is fully cooked through.
Or, if the pan is oven-proof, pop under the grill until golden brown and bubbling!

I served it with steamed vegetables but rice, potatoes or pasta would be good too!

Full Written Recipe:

Mozzarella Chicken in Tomato Sauce

Adapted from BBC Good Food 

Ingredients – serves approx 4-6

3 Chicken Breasts, sliced through the middle
Breadcrumbs, as needed
Small handful of Cheddar Cheese, grated
2 Eggs, beaten and seasoned with salt and pepper
2 Garlic Cloves, peeled and crushed
1 tablespoon Olive Oil
345 ml Passata
1 teaspoon Sugar
1 teaspoon Dried Oregano
Salt and Black Pepper, to taste
Grated Mozzarella, to taste


Put the chicken breast pieces between sheets of cling film, and bash with a rolling pin until they have the thickness of a pound coin.

Mix the breadcrumbs and Cheddar cheese together.
Beat the eggs and season with salt and black pepper.

Heat the grill to high, and line an oven tray with foil. Grease it a little too.

Season each chicken slice with salt and pepper, and dip in the beaten egg, and then coat in the breadcrumbs.

Place the chicken onto the oven tray, and bake under the grill for about 5 minutes on each side until golden brown and crispy.

To make the sauce, heat the olive oil in a pan, and add the crushed garlic. Fry for 1 minute.

Add in the passata, sugar, oregano, salt and black pepper. Stir and simmer, covered, on low for about 5-10 minutes.

Add the grilled chicken to the sauce, and cover with mozzarella cheese.

Cover and simmer on a low heat until the cheese is melted and the chicken is fully cooked. Or, if you have a heatproof pan, place under the grill again until golden brown and bubbling.

Serve with steamed vegetables or a summer salad.

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