This update on steak pizzaiola, the classic Florentine dish from Italy, uses chicken instead of steak, meaning you can serve it to anyone who doesn't eat red meat (or who just happens to love chicken). The "pizzaiola" part of the dish lies in the simple tomato sauce, cooked in the same pan used to sear the chicken, and cheese that are served atop the chicken breasts (like a pizza would be).
- 200 grams Flamengo (shredded)
- 50 grams olive oil
- 1 onions
- 2 garlic cloves (minced)
- 6 boneless skinless chicken breasts (halved)
- 600 grams tomatoes (diced)
- 1 cube vegetable bouillon
- 1 teaspoon sugar
- dried oregano (to taste)
- Preheat the oven to 302°F.
- In a saute pan, heat the olive oil and the onion and garlic. Cook for 5 minutes until onion is translucent.
- Season chicken breasts with salt and pepper and sauté with the onion until well browned on both sides.
- Remove from the heat, place on a plate and keep warm.
- In the same pan, saute the tomatoes, vegetable broth and sugar. Cook until slightly reduced.
- In a glass baking dish, place chicken breasts and top with the tomato sauce and grated cheese.
- Sprinkle with dried oregano and bake for 15 minutes.