Chicken and Tomato Hotpot with Garlic Croutons
Chicken and Tomato Hotpot with Garlic Croutons



  • 4 chicken breasts
  • 2 tbsp olive oil
  • 200g quality passata
  • 250g cherry tomatoes
  • 125g sliced mozzarella
  • 3 slices of sourdough, cut into cubes
  • 2 crushed garlic cloves
  • Pinch of oregano
  • ½ bunch of basil leaves, torn
  • Preheat the oven to 200C. Slice the chicken breasts almost all the way through, then open them out like a book and season well. Heat half the oil in a casserole, and fry the chicken for 3 mins on each side or until golden.
  • Spoon the passata all over the meat, and nestle the tomatoes around the dish. Layer with slices of mozzarella, and tip the bread cubes into a bowl and toss with the garlic, oregano, and remaining oil. Scatter the croutons all over the chicken and tomatoes, then bake in the oven for 15 mins, or until the cheese is melted and the chicken is cooked. Scatter with basil and serve.
20 mins
4 serving

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