4 chicken breasts, boned and skinned

calorie controlled cooking oil spray

1 tbsp garlic infused oil

1 stalk celery, finely chopped

1 carrot, finely chopped

400g tin chopped tomatoes

3 tbsp tomato purée

1½ tsp dried oregano

85g/3oz pitted green or black olives

2 x 125g packs reduced fat mozzarella, sliced and drained on kitchen paper


Season the chicken breasts with salt and pepper. Spray a large, deep non-stick flameproof frying pan or sauté pan with oil and place over a high heat. Cook the chicken on each side for 3 minutes or until lightly browned. Transfer to a plate.

Reduce the heat to low, spray a little more cooking oil into the pan and cook the vegetables for 4-5 minutes, stirring until softened. Add the garlic infused oil and cook for a few seconds.

Pour in the tomatoes. Stir in the tomato purée, oregano and olives. Bring to the boil and cook for 5 minutes, stirring regularly.

Reduce the heat to a gentle simmer and add the chicken. Cook for 10 minutes, stirring occasionally, until the chicken is tender and cooked through. Season to taste.

Preheat the grill to its hottest setting. Top the chicken and sauce with the sliced mozzarella. Sprinkle with ground black pepper. Place under the hot grill and cook for 2-3 minutes or until the cheese melts.

Recipe adapted from: Good Food

We recommend the help  of a registered dietician
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How to make garlic  infused oil - click here
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