Chicken Scaloppine with Pancetta and Mozzarella
1 tsp olive oil
3 chicken breast fillets, halved horizontally
12 slices panchetta
150g Mozzarella, thinly sliced
Fresh basil leaves, to serve
for Tomato Sauce
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 carrot, peeled and finely chopped
1 celery stick, trimmed and finely chopped
125mL (½ cup) dry white wine
700g Tomato Passata
1 dried bay leaf
1 tsp caster sugar
1 tsp died oregano leaves
1 tsp balsamic vinegar
1. To make the tomato sauce, heat the oil in a large saucepan over medium heat. Cook the onion, garlic, carrot and celery, stirring often, for 6 minutes or until soft. Add the wine. Cook for 1-2 minutes or until reduced by half. Add the passata, bay leaf, sugar and oregano. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer for 30 minutes. Set aside to cool. Remove and discard the bay leaf. Use a stick blender to blend until smooth. Stir in the vinegar.
2. Heat half the oil in a large frying pan over medium heat. Cook half the chicken for 3-4 minutes each side or until golden and cooked through. Repeat with the remaining chicken.
3. Pour the tomato sauce over the base of a large baking dish. Place the chicken, in a single layer, on top of the sauce.
4. Preheat oven to 200°C. Top the chicken with pancetta and mozzarella. Bake for 25 minutes. Top with the basil and serve.
You can freeze this dish! Place chicken and sauce in a freezer-proof baking dish and cover. Freeze for up to 3 months. Thaw overnight in fridge, then top with pancetta and mozzarella and bake.