Delightfully different, Mozzarella Chicken makes a delicious family dinner dish. Serve it with plain boiled rice and a crisp salad.
2 tablespoons vegetable oil
1 medium-sized onion, finely chopped
14 oz. canned peeled tomatoes
2 tablespoons tomato puree
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
6 streaky bacon slices, rinds removed
1 oz. butter
1 teaspoon finely chopped fresh tarragon or
1 teaspoon dried tarragon
6 chicken breasts, skinned and boned
4 oz. Mozzarella cheese, cut into slices
In a medium-sized saucepan, heat the oil over moderate heat. When the oil is hot, add the onion and fry, stirring occasion-ally, for 5 to 7 minutes, or until it is soft and translucent but not brown.
Add the tomatoes with the can juice, the tomato puree, oregano, salt and pepper. Stir well and bring the liquid to the boil over high heat. Reduce the heat to very low and simmer the tomato sauce for 20 minutes, stirring occasionally.
Meanwhile, in a large frying-pan, fry the bacon over moderate heat for 5 minutes or until it is crisp and has rendered most of its fat. With a slotted spoon, remove the bacon from the pan and set aside to drain on kitchen paper towels. Keep warm.
Add the butter to the bacon fat in the frying-pan. When the foam subsides, stir in the tarragon. Add the chicken breasts and fry, turning occasionally, for 15 to 20 minutes, or until they are tender when pierced with the point of a sharp knife.
Preheat the grill to high.
Remove the frying-pan from the heat. With a slotted spoon, transfer the chicken breasts to a warmed flameproof serving dish. Place a slice of bacon over each breast and pour over the tomato sauce.
Place the slices of cheese over the top and place the dish under the grill . Grill for 4 to 5 minutes or until the cheese has melted and is lightly browned.
Remove the dish from the heat and serve at once, straight from the dish.