ROSIE® Organic Boneless Skinless Chicken Breast Filet
1 tbsp. unsalted butter
1 small yellow onion, chopped
2 cloves garlic, minced
1 1-inch knob ginger, minced
plum tomatoes, seeded, chopped
3 tbsp. chopped raw cashews
1/4 cup water
1/4 tsp. ground turmeric
1 tsp. garam masala
2 tsp. ground coriander
1/2 tsp. paprika
1 tbsp. vegetable oil
  Kosher salt and freshly ground black pepper, to taste
loaves naan
1 cup shredded mozzarella cheese
1 cup cherry tomatoes, halved
1/4 cup roughly chopped fresh cilantro


1 Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Melt butter in small saucepan over medium heat. Add onion, and cook, stirring occasionally until softened, about 3 to 5 minutes. Add garlic, and ginger, and cook until fragrant, about 30 seconds. Stir in tomatoes, cashews, water, turmeric, garam masala, coriander and paprika and bring to boil over high heat. Reduce heat to low and cook, stirring occasionally, until tomatoes are softened, about 15 minutes. Place in blender and puree until smooth.
2 Meanwhile, heat oil in large oven-safe skillet over medium-high heat. Season chicken with salt and pepper. Place chicken in hot skillet and cook, without moving, until well browned, about 3 to 5 minutes. Flip chicken over, and brush with tikka masala sauce, and transfer skillet to oven. Roast until chicken is fully cooked and reaches 170°F, about 10 to 15 minutes. Transfer to a plate to rest. Slice chicken crosswise into 1/4-inch strips.
3 Top naan with layer of tikka masala sauce, mozzarella, tomatoes and chicken. Transfer to prepared baking sheet and bake until cheese is melted and crust is lightly browned, about 6 to 10 minutes. Garnish with cilantro, and serve.


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