Bertie’s Italian & Chinese

fusion Chicken


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Bertie’s Italian/Chinese Fusion Chicken...

This dish was inspired by a video Mrs Chippington saw on FB, thought she had saved it but hadn’t so created her own recipe loosely based on what she could remember (there was chicken on top of tomatoes and some cheese and soy sauce was used). Mrs Chips doesn’t often follow recipes, it’s more of a “keep an eye on it and check its cooked” so apologies for some vaguerisms in the the recipe and instructions.


Some plum/piccolo tomatoes (small punnet)

2 chicken breasts

2 large-ish cloves garlic

Sprinkle of oregano

S&P to taste

Grated Mozzarella cheese

Sauce ingredients...

2 tbsp dark soy sauce

2 tbsp balsamic vinegar

1 tsp Bertie sauce

2 tsp shaoxing wine or cooking sherry

1tsp cornflour

What you do...

Cut tomatoes in half and place in oven dish.

Smash the garlic whole and place with tomatoes (remove before serving).

Make a few deep cuts in the chicken breasts and season, place on top of the toms/garlic.

Sprinkle a little oregano over chicken/toms.

Mix the sauce ingredients in a bowl then pour over the chicken.

Top the chicken with a generous helping of grated mozzarella.

Oven pre-heated to 180 degrees.

Place in oven until cooked (about 20-ish mins or so).

You can serve with pasta or rice, we had it with whole grain & wild rice, ideally we’d have had it with some Pak Choi but it’s shopping night and we have no green veg.

We added just a tsp of BC sauce because Mrs Chips can’t handle the heat but you can add as much or as little as you can handle.