Roast chicken isn’t just for weekends. This one’s ready in under 30 minutes
Roasting skin-on-bone-in chicken breasts with mozzarella and olive stuffing keeps the meat moist and tender as it bakes in a rich tomato sauce. Serve it on a bed of rice to soak up the sauce.
Ingredients
230g jar Sicilian pitted green olives, chopped
2 garlic cloves, crushed
2 tbsp chopped oregano
4 chicken breasts, skin on, bone in
250g fresh mozzarella, thinly sliced
2 tbsp extra virgin olive oil
400g can cherry tomatoes
1 tbsp brown sugar
1½ cups long-grain rice, to serve
juice of 1 lemon
2 cups baby spinach leaves
¼ cup chopped dill
Method
Step 1
Preheat the oven to 200C fan-forced (220C conventional). Combine the olives, garlic and oregano in a small bowl.
Step 2
Using a small sharp knife, cut a long pocket in the side of each chicken breast. Fold it open and pound gently to flatten slightly. Spoon a quarter of the olive mixture into each pocket, top with mozzarella and fold the chicken to enclose.
Step 3
Heat half the oil in a large, heavy-based ovenproof frying pan. Season the chicken with salt and pepper, cook for 2 minutes, skin-side down, then flip and cook the other side for another 2 minutes, or until golden. Remove from the heat, add the tomatoes and sugar to the pan around the chicken and place the pan in the preheated oven. Roast the chicken, skin side up, for 15 minutes, or until golden and cooked through.
Step 4
Meanwhile, rinse and steam the rice. Just before serving, toss the rice and lemon juice together.
Step 5
To serve, divide the rice between plates, place a chicken breast on the rice and spoon some of the tomato sauce onto the rice. Add spinach leaves and chopped dill and serve.
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