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Chicken pizzaiola


  • 2 tablespoons olive oil
  • 4 chicken breast fillets (skin on and wingbone attached, optional)
  • 1 small onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 red and 1 yellow capsicum, thinly sliced
  • 125g small button mushrooms, sliced
  • 4 roma tomatoes, blanched, peeled, seeds removed, chopped
  • 1 teaspoon tomato paste
  • 1 tablespoon chopped fresh oregano, plus extra to garnish
  • 1/2 cup (125ml) white wine
  • 1/2 cup (125ml) Massel chicken style liquid stock
  • 4 slices provolone piccante cheese


  • Step 1 - Preheat oven to 180°C. Heat 1 tablespoon oil in a large non-stick frypan on medium-high heat. Cook seasoned chicken 2 minutes each side until golden. Roast on a baking tray for 10 minutes until cooked. Cover to keep warm.
  • Step 2 - Meanwhile, heat remaining 1 tablespoon oil in the same pan over medium heat. Cook onion for 5 minutes, add garlic, capsicum and mushroom, then cook for 5 minutes more. Add tomato, paste and oregano, and cook for 5 minutes. Add liquid, bring to the boil, then reduce heat and simmer for 5 minutes to thicken slightly.
  • Step 3 - Top chicken with cheese, then melt in the oven for 1 minute. Serve topped with sauce and garnished with extra oregano.

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