In a large skillet, heat the extra-virgin olive oil over medium-low heat. Allow it to warm for a minute before adding the garlic clove. You’ll want to watch for the garlic to become fragrant, which takes about a minute. Stir it gently to prevent burning.
Next, add the whole canned tomatoes to the skillet. Crush them gently with a wooden spoon, releasing their juice and creating a nice sauce. Season the mixture with oregano, which will elevate the flavor profile. Cover the skillet with a lid and let it simmer for ten minutes. Stir occasionally to ensure nothing sticks to the bottom.
After the sauce has simmered, it’s time to add the chicken breast slices. Place them gently into the skillet, ensuring they’re well immersed in the sauce. Cook for about five minutes, keeping an eye on the thickness of the meat. Adjust your cooking time accordingly; thicker slices may require a bit more time.
As the chicken cooks, turn it halfway through to ensure it’s cooked evenly. The beautiful color will start to develop, and the aroma will fill your kitchen, making it hard to resist. Once the chicken is nearly done, it’s time to add the mozzarella balls on top.
Cover the pan again and let the cheese melt. This usually takes about two to three minutes. You’ll know it’s ready when the cheese is bubbling and golden. Remove the skillet from the heat, and discard the garlic clove. This step is crucial as it leaves behind the flavor without the intensity.
Finally, season your Chicken Pizzaiola with additional oregano and a drizzle of extra-virgin olive oil for added richness. It’s time to serve! Pair it with some crusty bread or a fresh salad for a complete meal.
