- Serves: 4
- Cooking Time: 30 minutes
- Course: Major Course
- Delicacies: Italian
Elements
- 4 massive free vary rooster breasts
- 4 tomatoes, halved and sliced into half moons
- 1 purple pepper, thinly sliced
- 1 small purple onion, thinly sliced
- 1 handful of spinach, roughly chopped
- 2 tbsp olive oil
- 1 ball of mozzarella
- Black pepper
- 1 tsp dried oregano
Methodology
1 Preheat the oven to 200 levels. Lay every rooster breast flat on a chopping board and make slits in each, being cautious to not reduce the entire approach by.
2 Place the rooster on a small ovenproof tray. Stuff with the vegetable slices then organize any leftover vegetable slices across the rooster on the tray. Season with salt and pepper then drizzle with olive oil.
3 Drain and pat dry the mozzarella, eradicating as a lot moisture as attainable. Tear the cheese into small items and scatter over the rooster dish. Sprinkle with the oregano.
4 Bake till the rooster is cooked by, about 25 minutes. Take away the rooster from the pan and set it apart to maintain heat.
5 Use a wood spoon or potato masher to mash down the greens which have roasted within the pan, and blend them with all the juices from the rooster to create a chunky sauce. You may additionally use a stick blender to blitz until easy.
6 Serve the rooster with the sauce immediately.
