Pizza-topped chicken with broccoli smash
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Pizza-topped chicken with broccoli smash
Try our speedy chicken dish for a tasty midweek meal
Serves: 2
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
431Kcal
Fat
17gr
Saturates
7gr
Carbs
11gr
Sugars
8gr
Fibre
8gr
Protein
54gr
Salt
1.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 skinless chicken breast fillets
- ½ x 30g pack basil, leaves picked
- 5 tbsp pizza sauce
- 75g chestnut mushrooms, sliced
- a handful of cherry tomatoes, halved
- 50g ready-grated mozzarella
- 25g Parmesan, grated finely
- 3 tsp extra-virgin olive oil
- 1 x 335g head broccoli, roughly chopped
- 1 garlic clove, crushed
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Place the chicken breasts under a sheet of baking paper, and flatten to about 1cm thick, using a rolling pin. Reserve a few small basil leaves for garnish, then roughly chop half the rest and mix half of it into the pizza sauce.
- Place the chicken escalopes on a lined baking tray, season then spread with the basil-pizza sauce. Top with the mushrooms, tomatoes and mozzarella, then drizzle each one with 1⁄2 teaspoon of olive oil and sprinkle with about a teaspoon of Parmesan. Bake in the oven for 20 minutes or until cooked through and golden.
- Meanwhile, cook the broccoli in salted boiling water for 5 minutes or until quite soft. Drain into a colander or sieve. Heat 2 teaspoons of olive oil and the garlic in the same pan, just until the garlic smells aromatic. Return the broccoli to the pan, adding the rest of the Parmesan and chopped basil. Mash the broccoli well.
- Serve the pizza-topped chicken scattered with basil leaves, with the broccoli mash on the side.
