Chicken scaloppini Pizzaïola
A great Italian classic recipe derived from the Neapolitan tradition, usually prepared with beef or veal, we used chicken scaloppini. The meat is cooked in a tomato sauce with oregano, olive oil, garlic and tomato paste. Extremely simple but exquisite. Can be served on pasta with olive oil and garlic, with vegetables or rice.
|Prep time: 5 minutes|
|Cooking time: 10 minutes|
|Servings or yield: 2|
|Difficulty level: Easy|
|1 boneless chicken breast (300g), cut in 2 lengthwise and tenderize|
|1 cup tomato sauce|
|1 tbsp. olive oil|
|1 garlic clove, crushed|
|2 tbsp. tomato paste|
|1 tbsp. dry oregano|
|Salt and pepper to taste|
If you have not already done so, soften the chicken with a meat pestle.
In a pan, heat oil and garlic over medium heat for 1 minute or until golden brown. Add sauce and tomato paste.
Add oregano, salt and pepper to taste, mix well and cook over medium heat for 5 minutes (NB: If you use canned tomatoes, reduced for 10 minutes).
Add chicken. Cover and continue cooking for another 5 minutes. Serve over pasta, with a vegetable or rice.