Baked chicken pizzaiola
Gluten-free and high in protein; this dish has all the rich pizza flavors without the extra carbs and it is the ultimate chicken dish for all pizza lovers.
3 medium chicken breast fillets
1 1/2 tablespoon oregano (chopped)
sea salt (to taste)
black pepper (to taste)
3 tablespoons olive oil
3 medium tomatoes
1 1/2 tablespoon tomato paste
2 medium garlic cloves (minced)
6 medium mushrooms (chopped)
1 medium bell pepper (chopped)
1 handful black olives
6 pieces salami (chopped)
4 tablespoons Frico Red Edam cheese (wedge) (shredded)
4 tablespoons Frico Gouda cheese (wedge) (shredded)
1 handful basil
Preheat oven to 360°F.
Place chicken on a large piece of parchment paper. Season with sea salt, freshly cracked black pepper and oregano. Fold parchment paper over the chicken and use a meat mallet or a rolling pin to bash the chicken until the thicker part of the breast flattens and all breast is about 0.4 inches thick. This step helps chicken to cook evenly.
In a pan, heat 1 tablespoon oil, and cook the chicken for about 2 minutes on each side until golden but not yet cooked through. Set aside.
To prepare the pizza sauce, chop tomatoes and place in a small blender with tomato paste, minced garlic cloves, 1 1/2 tablespoon olive oil, and little pinches of oregano, sea salt, and freshly cracked black pepper. Gently pulse for a few seconds only, making sure the sauce keeps some of its chunky bits and is not pureed.
Pour the sauce in a medium oven-proof dish. Place the chicken on the sauce. Top the chicken with the mushrooms, salami, bell pepper slices, and olives. Generously add shredded Frico Edam and Gouda cheese on top. Sprinkle more oregano, and add some fresh basil.
Bake in the oven for 10 minutes until cheese has melted and chicken is cooked through yet still moist. Garnish with more basil and serve immediately.