Peri-peri chicken mozzarella stacks with ‘macho’ peas
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 2 chicken breasts
- 2 tbsp peri-peri sauceplus extra to serve
- 2 roasted red peppers from a jarhalved
- ½ a ball (75g) mozzarellasliced
- dressed rocketto serve
PEAS
- 2 tsp olive oil
- ½ onionfinely chopped
- 1 clove garlicfinely chopped
- 100g frozen peas
- ½ red chillifinely chopped
- ½ a small bunch mintleaves shredded
Nutrition: per serving
- kcal370low
- fat13.7g
- saturates6.2g
- carbs12.3g
- sugars5.3g
- fibre3.5g
- protein47.7ghigh
- salt1.6g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6 and line a baking sheet with foil.
step 2
Put one chicken breast on a chopping board and use a knife to cut in 1/2 horizontally, creating two flat, thin chicken pieces. Repeat with the other breast.
step 3
Put the four chicken pieces onto the baking tray, season and drizzle over the peri-peri sauce. Roast for 15 minutes until the chicken is cooked through.
step 4
For the peas, heat the oil in a frying pan and add the onion, garlic and a pinch of salt. Cook gently for 10 minutes until translucent, then add the peas and 1 tbsp of boiling water. Simmer for 2-3 minutes until the peas are just cooked, then crush lightly with a fork. Sprinkle in the chilli and mint, stir and keep warm.
step 5
Add a slice of pepper to the top of each piece of chicken, followed by the mozzarella slices. Put back into the oven for 5 minutes until the mozzarella is melted.
step 6
Divide the peas between 2 plates, then put one chicken piece on the plate with another on top to make a stack. Serve with dressed rocket.
