Tender chicken breasts baked with juicy tomatoes, melty mozzarella, and fresh basil — all in one pan for an easy, delicious dinner.
Ingredients
2 tbsp Mo’rocckin Paste
6 skinless bone in chicken thigh fillets trimmed
2 tbsp olive oil
1 onion finely chopped
2 garlic cloves crushed
1 tbsp balsamic vinegar
1 tbsp brown sugar
400g can cherry tomatoes
100g mozzarella balls
¼ cup basil leaves optional
½ tsp Man Grind Salt Flakes
1 cup olives
Directions
In a bowl, coat the chicken thighs with Mo’rocckin Paste and ½ teaspoon of Man Grind Salt Flakes. Heat 1 tablespoon of oil in a frying pan (ideally one that’s oven-safe) over medium-high heat.
Cook the chicken for 3-4 minutes, or until browned on each side. Transfer to a plate. You’ll probably need to do this in two batches.
Reduce the heat to medium, then add the remaining oil and onions to the pan. Sauté for 2 minutes, stirring. Add the vinegar, garlic, and sugar, and cook for another 2 minutes, stirring. Pour in the can of cherry tomatoes and bring to a simmer. Return the chicken and add the olives to the pan, then season with Man Grind Salt Flakes.
Cover the pan with a lid and cook on medium-low for 12 minutes. Check if the chicken is cooked through by cutting into it—if the juices run clear, it’s done.
Preheat the grill to medium-high. Scatter mozzarella balls over the chicken and grill for 3-4 minutes until the cheese has softened
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