Pollo alla pizzaiola

Pollo alla pizzaiola is a variation of the classic Neapolitan dish “carne alla pizzaiola,” in which beef is generally used. In the case of pollo alla pizzaiola, the flavor becomes more delicate and lends itself to a variety of fresh or light side dishes. Here’s the recipe to prepare this tasty dish.

Ingredients

• 4 chicken breasts
• 500 ml of tomato puree
• 2 cloves of garlic
• A sprinkling of oregano
• A few fresh basil leaves
• 125 g of mozzarella (fiordilatte is better)
• Extra virgin olive oil as required
• Salt and pepper to taste

Preparation

1. Begin by heating a drizzle of extra virgin olive oil in a large pan and add the peeled garlic cloves.
2. In the meantime, lightly flour the chicken breasts; this will help create a golden crust during cooking.
3. Once the garlic is golden, remove it from the pan and add the chicken breasts. Brown the chicken for a few minutes on each side until it is nicely golden.
4. At this point, pour the tomato puree over the chicken, then season with salt and pepper. Sprinkle generously with oregano and add the hand-torn basil leaves.
5. Cover the pan with a lid and let cook over medium heat for about 15-20 minutes, turning the chicken occasionally.
6. While the chicken is cooking, cut the mozzarella into slices or cubes.
7. After the chicken has cooked in the sauce, arrange the mozzarella on top of each chicken breast and let it melt, still covered. You can raise the heat for a few minutes to help the mozzarella soften and create a light crust.
8. Once the mozzarella has melted, your pollo alla pizzaiola is ready to be served. As a side, consider some grilled vegetables or a fresh green salad.

Curiosity

Despite the name, this dish has nothing to do with pizza as we know it, but the term “pizzaiola” refers to the typical pizza ingredients, such as tomato and oregano, which are used in preparing the sauce.

Enjoy your meal!