Chicken simmered in a modest amount of tomato sauce with basil and garlic, finished with cottage cheese for a creamy, protein-rich sauce.
NBy Nelson
Servings
4
2 piece boneless skinless chicken breasts
1 tsp salt
0.5 tsp black pepper
1 tsp dried oregano
2 tbsp olive oil
4 clove garlic
0.25 tsp red pepper flakes
1 cup tomato sauce
1 cup cottage cheese
0.5 cup mozzarella cheese, shredded
1 tsp dried basil
0.25 cup fresh basil (garnish)
Calories
398 kcal
Protein
36g
Carbs
14g
Fat
22g
Fiber
1g
Sugar
9g
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Sear Chicken
1. Slice each chicken breast horizontally into two thin cutlets, then cut into bite-size pieces. Pat dry and season with salt, black pepper and dried oregano.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken in a single layer for 3 minutes per side until golden, working in two batches if the pan is crowded. Transfer to a plate.
2 tbsp olive oil
Build Sauce
3. Reduce heat to medium. Add the garlic and red pepper flakes to the same skillet and cook for 30 seconds until fragrant, scraping up the browned bits.
4 clove garlic,
0.2 tsp red pepper flakes
4. Pour in the tomato sauce and dried basil. Simmer for 4 minutes, stirring, until slightly thickened.
1 cup tomato sauce,
1 tsp dried basil
5. Reduce heat to low and stir in the cottage cheese until the sauce is creamy and blush-pink. Use a spoon to break up larger curds, or blend briefly with an immersion blender for a smoother sauce.
1 cup cottage cheese
Simmer and Finish
6. Return the chicken and any resting juices to the skillet. Cover and simmer gently over low heat for 8 minutes until the chicken reaches 74°C (165°F) inside.
7. Sprinkle the mozzarella cheese over the top, cover, and cook 2 minutes until melted. Taste and adjust salt, then tear the fresh basil over the skillet and serve hot.
1 tsp salt,
0.5 cup mozzarella cheese, shredded,
0.2 cup fresh basil (garnish)
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