What are the main ingredients in Melted Mozzarella & Tomato Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Egg/s, Milk (optional), Butter

What is the nutritional information of Melted Mozzarella & Tomato Chicken?

Calories: 732, Carbs: 41 grams, Fat: grams, Protein: 59.5 grams, Sugar: 14.7 grams, Salt: 1085 grams

How do I prepare Melted Mozzarella & Tomato Chicken?

SIDE SALAD: In a bowl, combine the rinsed shredded salad leaves, the sliced radish, ½ the chopped oregano, a drizzle of olive oil, and seasoning. CHEESY CHICKY: Place a pan over medium-high heat with enough oil to cover the base. When hot, add the crumbed chicken and fry until golden, 1-2 minutes per side. Drain on paper towel and place on a greased baking tray. Top the crumbed chicken with the garlicky cooked chopped tomato and the grated mozzarella. Set the oven to grill and bake for 2 minutes until the cheese is melted, and the chicken is cooked through. YUM, YUM, YUMMY!: Plate up the pumpkin mash. Side with the chicken parm. Dollop over the pesto and sprinkle with the remaining oregano. Serve the salad on the side. Dig in, Chef! PREP STEP: Whisk 1 egg in a shallow dish with a splash of water. Prepare a second shallow dish containing the cheesy crumb and seasoning. Coat the chicken in the egg mixture, and then in the crumb. Set aside. In a bowl, combine the cooked chopped tomato, the grated garlic (to taste), and seasoning. PUMPKIN MASH: Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted pumpkin in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.

What should be prepared from my kitchen to make Melted Mozzarella & Tomato Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Egg/s, Milk (optional), Butter

Melted Mozzarella & Tomato Chicken

Name: Melted Mozzarella & Tomato Chicken
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Egg/s; Milk (optional); Butter

The best chicken & cheese combo you will ever taste has arrived! It has a deliciously crispy almond flour coating and is smothered in a rich tomato sauce with mozzarella melted over the top. Sided with creamy pumpkin mash and a fragrant basil pesto, this dish is the definition of classic comfort food!

Melted Mozzarella & Tomato Chicken

with pumpkin mash & basil pesto

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Cheesy Crumb
Chicken
Cooked Chopped Tomato
Free-range Chicken Mini Fillets
Fresh Oregano
Garlic Clove
Garlic Cloves
Grated Mozzarella
Pesto Princess Basil & Lemon Pesto
Pumpkin Chunks
Radish
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Egg/s
Milk (optional)
Butter

Photo of Melted Mozzarella & Tomato Chicken

Serves 1

PUMPKIN MASH
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted pumpkin in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
PREP STEP
Whisk 1 egg in a shallow dish with a splash of water. Prepare a second shallow dish containing the cheesy crumb and seasoning. Coat the chicken in the egg mixture, and then in the crumb. Set aside. In a bowl, combine the cooked chopped tomato, the grated garlic (to taste), and seasoning.
CHEESY CHICKY
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the crumbed chicken and fry until golden, 1-2 minutes per side. Drain on paper towel and place on a greased baking tray. Top the crumbed chicken with the garlicky cooked chopped tomato and the grated mozzarella. Set the oven to grill and bake for 2 minutes until the cheese is melted, and the chicken is cooked through.
SIDE SALAD
In a bowl, combine the rinsed shredded salad leaves, the sliced radish, ½ the chopped oregano, a drizzle of olive oil, and seasoning.
YUM, YUM, YUMMY!
Plate up the pumpkin mash. Side with the chicken parm. Dollop over the pesto and sprinkle with the remaining oregano. Serve the salad on the side. Dig in, Chef!

Pumpkin Chunks - 200g
Cheesy Crumb - 100ml
Free-range Chicken Mini Fillets - 150g
Cooked Chopped Tomato - 100g
Garlic Clove - 1
Grated Mozzarella - 30g
Salad Leaves - 20g
Radish - 20g
Fresh Oregano - 4g
Pesto Princess Basil & Lemon Pesto - 20ml

Download the Recipe

Serves 2

PUMPKIN MASH
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted pumpkin in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
PREP STEP
Whisk 1 egg in a shallow dish with a splash of water. Prepare a second shallow dish containing the cheesy crumb and seasoning. Coat the chicken in the egg mixture, and then in the crumb. Set aside. In a bowl, combine the cooked chopped tomato, the grated garlic (to taste), and seasoning.
CHEESY CHICKY
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the crumbed chicken and fry until golden, 1-2 minutes per side. Drain on paper towel and place on a greased baking tray. Top the crumbed chicken with the garlicky cooked chopped tomato and the grated mozzarella. Set the oven to grill and bake for 2 minutes until the cheese is melted, and the chicken is cooked through.
SIDE SALAD
In a bowl, combine the rinsed shredded salad leaves, the sliced radish, ½ the chopped oregano, a drizzle of olive oil, and seasoning.
YUM, YUM, YUMMY!
Plate up the pumpkin mash. Side with the chicken parm. Dollop over the pesto and sprinkle with the remaining oregano. Serve the salad on the side. Dig in, Chef!

Pumpkin Chunks - 400g
Cheesy Crumb - 205ml
Free-range Chicken Mini Fillets - 300g
Cooked Chopped Tomato - 200g
Garlic Clove - 1
Grated Mozzarella - 60g
Salad Leaves - 40g
Radish - 40g
Fresh Oregano - 8g
Pesto Princess Basil & Lemon Pesto - 40ml

Download the Recipe

Serves 3

PUMPKIN MASH
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the roasted pumpkin in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
PREP STEP
Whisk 2 eggs in a shallow dish with a splash of water. Prepare a second shallow dish containing the cheesy crumb and seasoning. Coat the chicken in the egg mixture, and then in the crumb. Set aside. In a bowl, combine the cooked chopped tomato, the grated garlic (to taste), and seasoning.
CHEESY CHICKY
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the crumbed chicken and fry until golden, 1-2 minutes per side. You may need to do this step in batches. Drain on paper towel and place on a greased baking tray. Top the crumbed chicken with the garlicky cooked chopped tomato and the grated mozzarella. Set the oven to grill and bake for 2 minutes until the cheese is melted, and the chicken is cooked through.
SIDE SALAD
In a bowl, combine the rinsed shredded salad leaves, the sliced radish, ½ the chopped oregano, a drizzle of olive oil, and seasoning.
YUM, YUM, YUMMY!
Plate up the pumpkin mash. Side with the chicken parm. Dollop over the pesto and sprinkle with the remaining oregano. Serve the salad on the side. Dig in, Chef!

Pumpkin Chunks - 600g
Cheesy Crumb - 300ml
Free-range Chicken Mini Fillets - 450g
Cooked Chopped Tomato - 300g
Garlic Cloves - 2
Grated Mozzarella - 90g
Salad Leaves - 60g
Radish - 60g
Fresh Oregano - 12g
Pesto Princess Basil & Lemon Pesto - 60ml

Download the Recipe

Serves 4

PUMPKIN MASH
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the roasted pumpkin in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
PREP STEP
Whisk 2 eggs in a shallow dish with a splash of water. Prepare a second shallow dish containing the cheesy crumb and seasoning. Coat the chicken in the egg mixture, and then in the crumb. Set aside. In a bowl, combine the cooked chopped tomato, the grated garlic (to taste), and seasoning.
CHEESY CHICKY
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the crumbed chicken and fry until golden, 1-2 minutes per side. You may need to do this step in batches. Drain on paper towel and place on a greased baking tray. Top the crumbed chicken with the garlicky cooked chopped tomato and the grated mozzarella. Set the oven to grill and bake for 2 minutes until the cheese is melted, and the chicken is cooked through.
SIDE SALAD
In a bowl, combine the rinsed shredded salad leaves, the sliced radish, ½ the chopped oregano, a drizzle of olive oil, and seasoning.
YUM, YUM, YUMMY!
Plate up the pumpkin mash. Side with the chicken parm. Dollop over the pesto and sprinkle with the remaining oregano. Serve the salad on the side. Dig in, Chef!