This is another recipe that gives you all the flavours of a pizza, but served a little differently.
Food is about flavour, but textures play a big part and mozzarella crisps have to be tried!
This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.
Ingredients for 1 serving
|267 g||chicken breast, cut into fillet size pieces||95 g||chopped tomatoes||95 g||courgettes made into courgetti||1 tsp||dried oregano||66 g||mozzarella, grated||6 g||olive oil||1||garlic clove, chopped or crushed||48 ml||sweet chilli sauce||30 ml||water||149 g||mixed salad leaves||salt and pepper|
- Pre heat your grill to the highest setting and line a baking sheet with non stick foil or baking parchment.
- Take your mozzarella and arrange it on the baking sheet in a thin layer.
- Pop the baking sheet under the grill and keep an eye on it.
- You’re looking to melt the cheese and for it to go golden brown.
- As mentioned in the notes, if you only have mozzarella balls, part way during cooking you may need to drain any liquids in order for the cheese to go golden brown.
- Once the cheese is golden brown, remove it from the grill and allow it to cool.
- Once cool, it should have firmed up enough for you to remove it from the baking sheet without it breaking.
- Take a small frying pan, put on a medium heat and add the olive oil and the crushed garlic.
- Gently cook the garlic for a minute before pouring in the chopped tomatoes, the sweet chilli sauce (this will take the acidity out of the tomatoes) and the water, season with salt and pepper to taste and bring to a rapid boil with a lid on (you don’t want to lose too much liquid volume).
- Once boiling, reduce to a gentle simmer removing the lid and stir through the oregano and once the sauce has thickened remove it from the heat – this should only take a few minutes.
- Take a medium frying pan and put it on a medium heat.
- When the pan has warmed add the chicken strips and sprinkle of salt, this will help to colour the chicken and release the chickens natural juices without the need to add any oil.
- Cook on both sides to a golden brown colour and when you’re happy the chicken is cooked (it will be firm to the touch when it’s ready) remove it from the pan ready to be plated.
- Pop your salad and courgetti onto the plate.
- Providing your courgettes are fresh there’s no need to cook or heat the courgetti, it’s delicious cold and crisp.
- Add the chicken then the sauce to the plate and lean your mozzarella crisps against your salad so that they remain crisp. If you lay them flat they may get soggy from the sauce and you want crispy crisps!
- For those on 2018 BC plans, sweet chilli sauce is a swap for other side sauces provided you choose one with equivalent macros.
- Grated mozzarella will be easier to work with, but if you have balls of fresh mozzarella the recipe will work, but you will have to drain any liquids part way during the cooking time for it to go golden brown and crispy when cooled.
- Traditionally in Italian cooking you would use the smallest pinch of sugar to take any acidity out of the tomatoes but for this recipe I am using the sweet chilli sauce to do that.
- Use firm courgettes for the best results.
- Check out the video showing exactly how to make courgetti!
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