Chicken Campagnola

Serves 4, Prep 10 mins, Cook 10 mins

2 large chicken breast fillets
(600g)
¼ cup plain flour
Salt and pepper, to taste
25g butter
1 clove garlic, crushed
120g baby spinach leaves
2 tblsps olive oil
500g jar red wine and garlic
pasta sauce
4 slices mozzarella cheese
Crusty bread, to serve

1 Cut each chicken fillet horizontally in half. Pound each steak to an even thickness. Dust in flour seasoned with salt and pepper.

2 Melt butter in a large frying pan. Add garlic and spinach. Cook, stirring, for 1 minute, until just wilted. Remove.

3 Heat oil in same frying pan over a medium to high heat. Add chicken. Cook for about 2 minutes on each side, or until lightly browned.

4 Pour pasta sauce around chicken in frying pan. Bring to a simmer. Top chicken with spinach then mozzarella. Cover pan. Cook for 3 to 5 minutes, until cheese is melted and chicken is cooked. 5 Serve with crusty bread.

Chicken Campagnola

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