Ingredients
- 4 large free range chicken breasts
- 4 tomatoes, halved and sliced into half moons
- 1 red pepper, thinly sliced
- 1 small red onion, thinly sliced
- 1 handful of spinach, roughly chopped
- 2 tbsp olive oil
- 1 ball of mozzarella
- Black pepper
- 1 tsp dried oregano
1 Preheat the oven to 200 degrees. Lay each chicken breast flat on a chopping board and make slits in each one, being careful not to cut the whole way through.
2 Place the chicken on a small ovenproof tray. Stuff with the vegetable slices then arrange any leftover vegetable slices around the chicken on the tray. Season with salt and pepper then drizzle with olive oil.
3 Drain and pat dry the mozzarella, removing as much moisture as possible. Tear the cheese into small pieces and scatter over the chicken dish. Sprinkle with the oregano.
4 Bake until the chicken is cooked through, about 25 minutes. Remove the chicken from the pan and set it aside to keep warm.
5 Use a wooden spoon or potato masher to mash down the vegetables that have roasted in the pan, and mix them with all of the juices from the chicken to create a chunky sauce. You could also use a stick blender to blitz till smooth.
6 Serve the chicken with the sauce right away.
