Pizzaiola is a Neapolitan dish where meat is slow cooked with tomatoes, olive oil, garlic and white wine to tenderise the meat. It’s basically meat with a pizza flavour. The version of this recipe is made with chicken, which cooks faster and just like a real pizza, it has the addition of melted cheese and fresh basil.
Preheat your oven to 400°F – 200°C.
Season the chicken breasts with salt and pepper. Place a large oven proof frying pan on low to medium heat and brown the chicken breasts on each side. Once seared and nicely browned, set aside on a plate (chicken should not be cooked through).
To the same pan, add the garlic, then deglaze with white wine, add the oregano, chicken stock, tomato puree, grated Parmesan cheese, salt and pepper. Mix well and tear up some fresh basil leaves into the sauce.
Return the chicken breast to the same pan, add any of the juices. Place two slices of Mozzarella cheese to cover each chicken breast. Add the olives to the sauce and place in oven and bake at 400°F – 200°C for 15 to 20 minutes.
Heat up some water in a large pot and add salt once boiling. Add your spaghetti and cook al dente. Once cooked drain, and coat with olive oil and mix in grated Parmesan cheese. Divide in two and place on serving plates. (heat up plates first)
Remove chicken from oven, cheese should be melted and a little brown. Place over spaghetti and scoop out all the sauce around the each breast.
By Joel Mielle
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