When I was terribly busy and couldn’t think about dinner, I just cooked Chicken Fillets and combined everything in the pan, then left in the oven. That is how I invented this dish. Using an oven-safe pan, this dish can be prepared easily. If you use already seasoned Tomato Pasta Sauce, it would be even easier. I usually serve this dish with rice, which can be done by a rice cooker. Easy and Yummy, and everyone is happy.


4 to 6 Servings


600g to 1kg Chicken Thigh Fillets
Salt & Pepper
1 clove Garlic *finely chopped
1 Onion *finely chopped OR thinly sliced
1 tablespoon Olive Oil
400 to 500g Passata
1 tablespoon Italian Herb Mix *OR Herbs of your choice
Salt & Pepper
1 cup Shredded Tasty Cheese OR Pizza Cheese Mix
1 tablespoon Parsley *finely chopped

  1. Preheat oven to 240 to 250℃.
  2. Cut each Chicken Fillet into halves or quarters. Season with Salt & Pepper.
  3. Heat Oil in an oven-safe pan over high heat, cook Chicken. After browned both sides, add Garlic and Onion, and cook until Onion is soft.
  4. Add Passata, stir in Herb and bring to the boil. (You can use Tomato Pasta Sauce instead of Passata.) Season with Salt & Pepper as required. Sprinkle Shredded Cheese over, and bake for 10 minutes or until top is golden.
  5. Sprinkle with finely chopped Parsley and serve with rice or pasta.