Caprese Chicken
Feb 04, 2025Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4
Ingredients
- 2 tbsp olive oil
- 4 boneless skinless chicken breasts*
- 50g plain flour, use gluten-free if necessary
- ½ tsp salt
- 1 tsp dried Italian herbs
- 180 ml vegetable or chicken stock**
- 4 tbsp green pesto
- 4 large slices of buffalo mozzarella
- 4 slices of tomato
- 200g cherry/baby plum tomatoes
- Fresh basil to garnish
- Preheat your oven to 200C (350F).
- Mix together the flour, salt, and dried Italian herbs on a rimmed plate or white-bottomed bowl.
- One at a time, dredge the chicken breasts in the flour. Place on a plate.
- Heat oil in an oven-safe pan/casserole dish, over medium heat.
- Add the chicken breasts to the pan and cook for 3 minutes on each side.
- Add the stock (or wine) to the pan. Bring to the boil and simmer for 5 minutes.
- Top each chicken breast with a spoonful of pesto, a slice of mozzarella and finally a slice of tomato.
- Arrange the cherry/plum tomatoes around the chicken.
- Place the dish into the oven for 15 minutes.
- Serve the chicken garnished with fresh basil and some extra black pepper.
- Rice, pasta, baby potatoes, or even some sourdough bread work well with this dish. It’s also delicious just as it is.
