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Photo of Chicken campagnola by WW

Chicken campagnola

7
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy

Ingredients

Olive oil

1 tbs

Baby spinach

180 g

Skinless chicken breast

650 g, (4 x 180g fillets), fat trimmed

Garlic

3 clove(s), crushed

Tomato pasta sauce

400 g, (400g jar), tomato and onion

Tomato(es)

1 medium, thinly sliced

Mozzarella

100 g, thinly sliced

Fresh basil

½ cup(s)

Broccolini

2 bunch(es)

Instructions

  1. Heat half the oil in a deep ovenproof frying pan over medium-high heat. Cook spinach, stirring, for 3 minutes or until wilted. Transfer to a bowl.
  2. Heat remaining oil in same pan over high heat. Cook chicken for 3 minutes each side or until browned. Add garlic and cook for 1 minute or until fragrant. Add pasta sauce and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until chicken is cooked through.
  3. Meanwhile, preheat grill on high. Remove pan from heat. Carefully top chicken with spinach, tomatoes and cheese. Grill for 5 minutes or until cheese has melted and is golden. Sprinkle with basil.
  4. Meanwhile, boil, steam or microwave broccolini until tender. Drain. Serve with chicken and sauce.

Notes

SERVING SUGGESTION: Wholegrain bread. Add it: 4 slices (100g) prosciutto (fat trimmed) wrapped around chicken before pan-frying in Step 2. Swap it: Mozzarella for reduced-fat fresh ricotta cheese (crumbled).

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