2 tbs olive oil 4 chicken breast fillets (skin on and wingbone attached, optional) 1 small onion, thinly sliced 2 garlic cloves, crushed 1 red and 1 yellow capsicum, thinly sliced 125g small button mushrooms, sliced 4 roma tomatoes, blanched, peeled, seeds removed, chopped 1 tsp tomato paste 1 tbs chopped fresh oregano, plus extra to garnish 1/2 cup (125ml) white wine 1/2 cup (125ml) chicken stock 4 slices provolone piccante cheese

Preparation

1. Preheat oven to 180°C. Heat 1 tbs oil in a large non-stick frypan on medium-high heat. Cook seasoned chicken 2 minutes each side until golden. Roast on a baking tray for 10 minutes until cooked.
2. Meanwhile, heat remaining 1 tbs oil in the same pan over medium heat. Cook onion for 5 minutes, add garlic, capsicum and mushroom, then cook for 5 minutes more. Add tomato, paste and oregano, and cook for 5 minutes. Add liquid, bring to the boil, then reduce heat and simmer for 5 minutes to thicken slightly.
3. Top chicken with cheese, then melt in the oven for 1 minute. Serve topped with sauce and garnished with extra oregano.