Try these peri-peri chicken mozzarella stacks, then check out more of our classic peri peri chicken and browse our healthy chicken breast recipes.


  • 2 chicken breasts
  • 2 tbsp peri-peri sauce, plus extra to serve
  • 2 roasted red peppers from a jar, halved
  • ½ a ball (75g) mozzarella, sliced
  • dressed rocket, to serve


  • 2 tsp olive oil
  • ½ onion, finely chopped
  • 1 clove garlic, finely chopped
  • 100g frozen peas
  • ½ red chilli, finely chopped
  • ½ a small bunch mint, leaves shredded


  • 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.


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