This easy Mary Berry Midweek Chicken Mozzarella and Tomato Bake is a quick, creamy, and delicious dinner that’s perfect for busy nights. Packed with juicy chicken, melted mozzarella, and a tangy tomato base, it’s a simple, satisfying meal. Plus, you can easily swap ingredients to suit your tastes!
This Midweek Chicken Mozzarella and Tomato Bake Recipe Is From Quick Cooking Cookbook by Mary Berry
Ingredients Needed
- 400g passata
- 1 tbsp Worcestershire sauce
- 75g full-fat cream cheese
- 100g ready-grated mozzarella cheese
- Leaves from 1 small bunch of basil, chopped
- 6 sun-blushed tomatoes, drained and chopped
- 4 small skinless and boneless chicken breasts (about 150–175g each)
- 25g Parmesan, grated
- Salt and pepper, to taste
How To Make Midweek Chicken Mozzarella and Tomato Bake
- Preheat the oven: Set your oven to 200°C/180°C Fan/Gas 6 and prepare a shallow, wide ovenproof dish large enough for all four chicken breasts.
- Prepare the tomato base: Mix the passata and Worcestershire sauce in a bowl, season with salt and pepper, then pour the mixture into the base of the prepared dish.
- Make the cheese filling: In a separate bowl, combine the cream cheese, mozzarella, chopped basil, and sun-blushed tomatoes. Season to taste with salt and pepper.
- Stuff the chicken breasts: Make a slit three-quarters of the way through each chicken breast to create a pocket. Divide the cheese mixture between the chicken breasts, pushing it into each pocket. Spread any remaining mixture on top of the chicken, then season.
- Assemble the bake: Place the stuffed chicken breasts in the dish over the tomato sauce. Sprinkle the Parmesan on top.
- Bake the chicken: Bake in the preheated oven for 25–30 minutes, or until the chicken is fully cooked (with no pink inside) and the sauce is bubbling.
Recipe Tips
- Ensure the chicken is cooked through: To check if the chicken is fully cooked, cut into the thickest part and make sure there’s no pink. The internal temperature should reach 75°C.
- Use fresh basil for more flavour: Fresh basil gives a vibrant, fragrant taste. If you can, avoid dried basil for this recipe to get the best flavour.
- Don’t overstuff the chicken: When filling the chicken pockets with cheese, avoid overstuffing. This helps the cheese melt evenly and prevents any mess.
- Season the tomato sauce well: Taste the passata mixture before pouring it into the dish. Adding salt and pepper at this stage ensures the sauce is well-seasoned.
- Let the dish rest before serving: After baking, let the chicken rest for a few minutes. This helps the juices settle and makes it easier to slice.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers midweek chicken mozzarella and tomato bake in an airtight container in the fridge for up to 2 days.
- Freeze: Freeze leftovers midweek chicken mozzarella and tomato bake in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight before reheating in the oven.
- Reheating: Reheat leftovers midweek chicken mozzarella and tomato bakein the oven at 180°C/160°C Fan/Gas 4 for about 10 minutes or until hot throughout. You can also reheat in the microwave for 2 to 3 minutes, but the oven will help keep the chicken crispy.
Nutrition Facts
Serving Size: 1 serving
- Calories: 481 kcal
- Total Fat: 23 g
- Saturated Fat: 8 g
- Cholesterol: 178 mg
- Sodium: 1111 mg
- Potassium: 1177 mg
- Total Carbohydrate: 6 g
- Dietary Fiber: 1 g
- Sugars: 4 g
- Protein: 60 g
Try More Mary Berry Recipes:
Mary Berry Midweek Chicken Mozzarella and Tomato Bake
Description
This easy Mary Berry Midweek Chicken Mozzarella and Tomato Bake is a quick, creamy, and delicious dinner that’s perfect for busy nights. Packed with juicy chicken, melted mozzarella, and a tangy tomato base, it’s a simple, satisfying meal. Plus, you can easily swap ingredients to suit your tastes!
Ingredients
Instructions
- Preheat the oven: Set your oven to 200°C/180°C Fan/Gas 6 and prepare a shallow, wide ovenproof dish large enough for all four chicken breasts.
- Prepare the tomato base: Mix the passata and Worcestershire sauce in a bowl, season with salt and pepper, then pour the mixture into the base of the prepared dish.
- Make the cheese filling: In a separate bowl, combine the cream cheese, mozzarella, chopped basil, and sun-blushed tomatoes. Season to taste with salt and pepper.
- Stuff the chicken breasts: Make a slit three-quarters of the way through each chicken breast to create a pocket. Divide the cheese mixture between the chicken breasts, pushing it into each pocket. Spread any remaining mixture on top of the chicken, then season.
- Assemble the bake: Place the stuffed chicken breasts in the dish over the tomato sauce. Sprinkle the Parmesan on top.
- Bake the chicken: Bake in the preheated oven for 25–30 minutes, or until the chicken is fully cooked (with no pink inside) and the sauce is bubbling.
Notes
- Ensure the chicken is cooked through: To check if the chicken is fully cooked, cut into the thickest part and make sure there’s no pink. The internal temperature should reach 75°C.
- Use fresh basil for more flavour: Fresh basil gives a vibrant, fragrant taste. If you can, avoid dried basil for this recipe to get the best flavour.
- Don’t overstuff the chicken: When filling the chicken pockets with cheese, avoid overstuffing. This helps the cheese melt evenly and prevents any mess.
- Season the tomato sauce well: Taste the passata mixture before pouring it into the dish. Adding salt and pepper at this stage ensures the sauce is well-seasoned.
- Let the dish rest before serving: After baking, let the chicken rest for a few minutes. This helps the juices settle and makes it easier to slice.
Mary Berry Midweek Chicken Mozzarella and Tomato Bake