Ingredients

• 4 chicken breasts
• boned and skinned
• calorie controlled cooking oil spray
• 1 medium onion
• thinly sliced
• 2 garlic cloves
• crushed
• 400g tin chopped tomatoes
• 3 tbsp tomato purée
• 1½ tsp dried oregano
• 85g/3oz pitted green or black olives
• 2 x 125g packs reduced fat mozzarella
• sliced and drained on kitchen paper
• calorie controlled cooking oil spray
• 1 medium onion
• finely chopped
• 1 garlic clove
• crushed
• 2 x 400g tin butter beans
• drained
• good squeeze lemon juice
• sea salt and freshly ground black pepper

Directions

• Season the chicken breasts with salt and pepper. Spray a large
• deep non-stick flameproof frying pan or sauté pan with oil and place over a high heat. Cook the chicken on each side for 3 minutes or until lightly browned. Transfer to a plate.
• Reduce the heat to low
• spray a little more cooking oil into the pan and cook the onion for 4-5 minutes
• stirring until softened and lightly browned. Add the garlic and cook for a few seconds.
• Pour in the tomatoes. Stir in the tomato purée
• oregano
• olives and 300ml/10fl oz cold water. Bring to the boil and cook for 5 minutes
• stirring regularly. Reduce the heat to a gentle simmer and add the chicken. Cook for 10 minutes
• stirring occasionally
• until the chicken is tender and cooked through. Season to taste.
• Preheat the grill to its hottest setting. Top the chicken and sauce with the sliced mozzarella. Sprinkle with ground black pepper. Place under the hot grill and cook for 2-3 minutes or until the cheese melts.
• For the butter bean mash
• spray a small non-stick saucepan with cooking oil and place over a medium heat. Add the onion and cook for 3 minutes. Add the garlic and cook for 1 further minute.
• Put the beans in a food processor with 100ml/3½fl oz water
• a good pinch of salt and pepper. Add the cooked onion and garlic and blend to a thick purée. Spoon back in to the saucepan and heat
• stirring constantly until hot. Add a good squeeze of lemon and season to taste.
• Divide the butterbean mash between 4 plates and add the chicken and sauce. Serve with freshly cooked vegetables or salad.