Today I was in the mood of having something other than red meat. Hence, I ended up making chicken tomato mozzarella casserole, because I had everything I needed to prepare it home and it’s one of my husband’s favorite dishes.
You guys you’ll love this tasty, low carb, healthy and Mediterranean style casserole. This dish is simple, quick, inexpensive and uses just 3 main ingredients: Mozzarella cheese, tomatoes and chicken breasts.
Some of the good things about chicken breast is that it contains less fat and have high protein content. Normally I use fresh basil, but this time I didn’t have any.
This casserole makes a perfect light and healthy lunch or dinner for you and your family. It can be served with homemade bread or basmati rice.
Don’t forget to check out this wild garlic stuffed chicken roulade recipe.
Chicken Tomato Mozzarella Casserole Step-by-Step Video
Chicken Tomato Mozzarella Casserole
Yield: 4 Servings
Prep Time: 5 min
Cook Time: 25 min
2 boneless skinless chicken breasts, ca. 200 g each
375 g Mozzarella cheese (I uesd 3 oval-shaped Mozzarella cheese)
Salt, pepper and paprika
ca. 3 tablespoons olive oil
Rinse the chicken and dry it with paper towels. Then rub it with salt, pepper, paprika, Italian seasoning and ca. 1 tablespoon of olive oil.
Preheat the oven to 200 °C
Heat the remaining 2 tablespoons of olive oil in medium skillet over medium – high heat until shimmering. Add the chicken and brown for about 4 minutes per side. Don’t worry about the chicken not cooked through, it still needs to go in the oven.
In the meantime slice the washed tomatoes and Mozzarella cheese thinly.
Next, transfer chicken to the cutting board, let it cool for few minutes and cut it into thick slices.
In a casserole dish, arrange the mozzarella, tomatoes and chicken slices alternatively.
Pour over the remaining oil and sprinkle with salt and pepper.
Bake for 15 minutes or until cheese has melted and the top is starting to brown.
Garnish with Balsamico creme, if desired and serve immediately. I served it with baguette.
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