Pizzaiola chicken with light mozzarella and wholemeal bread

Ingredients

For 1 serving

• Chicken breast140 g
• Canned peeled tomatoes200 g
• Light mozzarella40 g
• Dried oreganoto taste
• Garlic1 clove
• Extra virgin olive oil8 g
• Whole wheat bread60 g
• Arugula40 g
• Saltto taste

Contains: gluten, lactose,

Method

1. Cut the chicken breast into slices about 1 cm thick and pound them lightly; dice the light mozzarella and leave it to drain. Peel and crush the garlic.
2. Heat the oil in a wide lidded pan over medium heat with the garlic for a minute, until just golden; add the peeled tomatoes crushed with a fork, salt and cook for 8 minutes, until the sauce thickens.
3. Lay the chicken slices in the sauce, salt them and cook for 4 minutes per side over medium heat, until white and cooked through.
4. Scatter the mozzarella and dried oregano on top, cover with the lid and leave for 1–2 minutes over low heat, until the mozzarella has melted.
5. Meanwhile toast the wholemeal bread for 2–3 minutes, until crisp, and wash the rocket; serve the chicken with the bread and rocket.