- 4 chicken breast cutlets
- 3tbsp oil
- 600g tomatoes
- 3 cloves garlic
- 1/2 tsp salt
- 230g fresh mozzarella balls
- fresh basil
- Lightly flour 4 chicken-breast cutlets (about 600g) and cook in 3 tbsp oil for 6 minutes or until cooked through, turning once. Transfer cutlets to plate. To a frying pan, add 600g tomatoes, chopped, 3 cloves garlic, sliced, and 1/2 tsp salt.
- Cook for 3 minutes, stirring and scraping. Top chicken with tomato sauce, 230g fresh mozzarella balls, halved, and fresh basil. Serve with roasted tender-stem broccoli.
EACH SERVING About 1 990kJ, 45g protein, 12g carbohydrate, 28g fat (10g saturated),
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