• Rob

Peri Peri Chicken Mozarella Stacks

If you love Nando's, you'll love this lighter alternative to the classic. Chicken with creamy mozzarella, roasted red peppers and macho peas.


2 chicken breasts

Peri Peri sauce 2 tbsp, extra to serve

1/2 a ball (75g) mozzarella, sliced

Rocket to serve

2 roasted red peppers, halved


1/2 an onion, finely chopped

1 garlic clove, finely chopped

2 tsp olive oil

100g frozen peas

1/2 red chilli, finely chopped

1/2 a small bunch of mint, shredded


1. Heat your oven to 180C/gas 6.

2. Cut your chicken breasts in half horizontally, creating two flat chicken pieces.

3. Place your four chicken pieces onto a baking tray. Pour over the peri peri sauce and roast for 15 minutes.

4. Move onto the peas. Heat the oil in a frying pan and add the garlic, onion and salt. Cook for 10 minutes and then add the peas and 1 tbsp of boiling water. Simmer for 2-3 minutes until the peas are cooked. Add the chilli and mint, stir.

5. Add a slice of pepper to the top of each piece of chicken, adding your mozzarella slices as well. Put back into the oven for 5 minutes to melt the mozzarella.

6. Serve your chicken pieces and peas, adding dressed rocket if wanted.



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Woods Traditional Family Butchers Est. 1992

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