Peri-Peri Mozzarella Chicken with Macho Peas

I'll begin by addressing the elephant in the room... Yes, this is a take on a classic Nando's meal. However, I have pimped it up with the addition of melted mozzarella and roast peppers as well as using fresh chilli and mint in the peas, all of which really take this up a notch.

I used the hot Nando's sauce as that's what we had in the house but you could really use any hot sauce you like. And if you're not massively into spice, just take the chilli out of the peas and stick with something mild.

Peri-Peri Mozzarella Chicken with Macho Peas
Serves 2

2 chicken breasts 

2 tbsp peri-peri sauce 

2 whole roasted red peppers from a jar, halved 

125g mozzarella, sliced 

dressed salad, to serve 

sea salt and freshly ground black pepper

For the Macho Peas:

2 tsp olive oil 

½ red onion, finely chopped 

1 garlic clove, finely chopped 

100g frozen peas 

½ red chilli, finely chopped 

½ small bunch mint, leaves shredded

Heat the oven to 200C/fan 180C/gas 6 and line a baking sheet with foil. 

Put one chicken breast on a chopping board and use a knife to cut in 1/2  horizontally, creating two flat, thin chicken pieces. Repeat with the other breast. Season the chicken well with salt and pepper.

Put the four chicken pieces onto the baking tray and drizzle over the peri-peri sauce. Toss to coat, making sure each piece is evenly coated. Roast in the preheated oven for 10 minutes until the chicken is cooked through. 

Meanwhile, for the peas, heat the oil in a frying pan and add the onion, garlic and a pinch of salt. Cook gently for 10 minutes until translucent, then add the peas and 1 tbsp of boiling water. Simmer for 2-3 minutes until the peas are just cooked, then crush lightly with a fork. Sprinkle in the chilli and mint, stir and keep warm. 

Add a slice of pepper to the top of each piece of chicken, followed by the mozzarella slices. Put back into the oven for 5 minutes until the mozzarella is melted. Set aside to rest for a couple of minutes.

Divide the peas between two plates followed by the chicken. Drizzle over the resting juices from the chicken then serve with dressed salad.