Chicken & Mozzarella Bake with Olives

Ingredients

• 4 1/2 oz (130 g) chicken breast
• 3/4 tsp (4 ml) extra-virgin olive oil
• 1/4 cup (60 g) passata
• 1 cup (140 g) cherry tomatoes
• 1 1/3 tbsp (20 g) kalamata olives, pitted
• 3 1/2 tbsp (24 g) mozzarella, grated
• 1 2/3 tbsp (10 g) Parmesan, grated
• 1/4 tsp (1 g) dried oregano
• 1 1/4 tbsp (5 g) basil, torn

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Method

1. Heat the oven to 400°F (200°C). Cut the chicken into strips and brown it in the oil for 4 minutes; it does not need to be cooked through yet.
2. Spread the passata in a 6-inch (15 cm) dish, then the chicken, tomatoes and olives. Cover with the mozzarella and Parmesan and dust with oregano.
3. Bake 12–15 minutes, until the cheese blisters and the chicken reaches 165°F (74°C). Tear the basil over as it comes out.