Chicken Pizzaiola with Mozzarella

Slice 150 gr Chicken Fillet horizontally into thin cutlets and season both sides evenly with ¹/₄ tsp Table salt and ¹/₂ tsp Black Pepper - Powder.

Mince ³/₄ clove Garlic finely and cut 40 gr Mozarella into thick slices.

Heat ³/₄ tbsp Olive oil extra virgin in a wide skillet over medium-high heat.

Place the seasoned cutlets into the hot skillet and cook for 3 to 4 minutes per side until lightly golden, then transfer them to a plate.

Reduce the heat to low, add the minced aromatics to the skillet, and cook for 30 seconds until fragrant without letting them brown.

Stir 100 gr Canned Diced Tomatoes, 1 tsp Oregano dried, and ¹/₂ tsp Crushed Chili into the skillet and simmer for 5 to 6 minutes until the sauce slightly thickens.

Return the seared cutlets to the sauce, coat them lightly, arrange the cheese slices on top, cover with a lid, and cook on low heat for 3 to 4 minutes until completely melted.

Remove the skillet from the heat, scatter 3 gr Fresh Basil over the melted cheese, and finish with 10 gr Parmesan.