Chicken Breast Pizzaiola using a Cecotec
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Chicken Breast Pizzaiola is like a warm hug from Italy, where juicy chicken breasts get a sun-kissed makeover with a rich tomato sauce and a sprinkle of Emmental cheese. Legend has it that this dish was born in the kitchens of Naples, where cooks wanted to bring the flavors of pizza into a hearty meal. The combination of crushed tomatoes, garlic, and oregano isn't just a feast for the taste buds; it’s a celebration of Italian culinary heritage. And let’s not forget the secret ingredient: a pinch of sugar that balances the acidity of the tomatoes, making every bite a harmonious symphony of flavors. Perfect for a cozy dinner or impressing guests, this dish is sure to make your kitchen smell like an Italian trattoria! Buon appetito!
Ingredients
- 200 g Emmental
- 30 g Olive oil
- 150 g Onion
- 2 Cloves of garlic
- 600 g Crushed tomato
- 1 Vegetable broth cube
- 1 Teaspoon(s) Granulated sugar
- 800 g Chicken breast
- 0.5 Teaspoon(s) Salt
- 0.5 Teaspoon(s) Pepper
- 0.5 Teaspoon(s) Dried oregano
Steps
- Cut in pieces, and add 200 g of emmental in the food processor bowl.
- Mix grate and slice: 8sec / 0°C / Speed 5.
- Transfer the content of the preparation content in a bowl.
- Setaside.
- Preheat the oven at 180°C.
- Add 30 g of olive oil in the food processor bowl.
- Cut in two, and add 150 g of onion in the food processor bowl.
- Add 2 cloves of garlic in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Mix manual: 5:00min / 120°C / Speed 1.
- Add 600 g of crushed tomato, 1 vegetable broth cube, 1 teaspoon(s) of granulated sugar in the food processor bowl.
- Add 800 g of chicken breast, ½ teaspoon(s) of salt, ½ teaspoon(s) of pepper in the vapor tray.
- Mix steam: 25:00min / 120°C / Speed .
- Place the chicken breasts in a baking dish, cover them with tomato sauce and reserved grated Edam cheese.
- Sprinkle ½ teaspoon(s) of dried oregano a Preparation name.
- Cook in the oven at 200°C during 10min.
- Serve hot
