Arrabbiata pasta sauce has nice chilli kick to it. But if you don’t like any heat, simply choose your favourite style pasta sauce and use that in place of it.
4 medium chicken breast fillets, trimmed of visible fat
2 tablespoons Greek seasoning
1 cup grated fresh parmesan
2 medium zucchinis, cut into 5mm thick slices
540g arrabbiata pasta sauce, we used Woolworths Select
8 thick slices mozzarella
Lightly pound breast fillets between 2 sheets of plastic wrap until an even thickness then slice each fillet in half on the diagonal to give you 8 pieces all up. Season all over with Greek seasoning and a little salt and pepper.
Heat 1 tablespoon olive oil in a large non-stick frying pan over medium high heat. Cook the chicken breast pieces for 2 min each side or until lightly browned. Once browned, sprinkle evenly with half the parmesan cheese and pour over the pasta sauce. Bring to a gentle simmer, cover, reduce heat to low and simmer for 10 min.
Remove lid and tuck zucchini slices in and around chicken. Top with mozzarella and remaining parmesan and season with cracked black pepper. Cover and cook for 15 min. Remove lid and cook for a further 5 min. Garnish with fresh basil leaves. Serve with fresh crusty bread and a green salad.