This recipe was part of the Food Fight: Chicken Breast Challenge which ended May 2, 2008 05:00 PM. See winners »

• 1 chicken breast, pounded to flatten evenly and seasoned
• 1 small tin chopped tomatoes
• a cautious tablespoon of red wine vinegar
• 3 heaping tbs pesto verde (homemade if you like, though decent shop bought such as Sacla's is perfectly suitable for this)
• One organic chicken stock cube (Kallo), mixed with a few tbs boiled water, 1/2 tsp coriander powder, 3 crushed black peppercorns, dried chili and rosemary (about 1/2 tsp each); all mixed together and put to a side just before needed
• 1/2 red onion, finely chopped
• One red pepper (ramiro/bell), cut into chunks
• 2 garlic cloves, finely chopped
• olive oil
• 6 mushrooms, sliced
• 1 ball buffallo mozzarella
• plenty of freshly grated parmesan (this is important because pre grated parmesan really doesn't sub!)
• 1 slice good crusty white bread, rubbed with a clove of garlic, breadcrumbed

1. Heat oven to 200c.
2. Sauté pepper, onion and garlic with olive oil for about 5 minutes
3. In a hot pan/skillet with butter and olive oil, sear the chicken breast until golden on both sides; add an odd teaspoon of the chicken stock mix broth when nice and crisping for each side
4. When the chicken is nearly happily browned, add the mushrooms to the skillet/pan until just cooked
5. In an oven proof dish mix the tinned tomatoes, tomato purée, red wine vinegar, pesto, a fair few grindings of salt, the rest of the chicken stock mix broth, and the vegetables.
6. Add chicken, cover in sauce mix Top with torn mozzarella, breadcrumbs and parmesan, bake in oven for 25 minutes until the top is crunchy and golden.