- 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
- 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.