Everyone’s favourite salad stuffed inside a chicken breast. What’s not to love?
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Serves
4
Balsamic Glaze
Basil
Tomato
Cherry Tomatoes
Rocket
Mozzarella
Chicken
Salt
Black Pepper
Olive Oil
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Serves
4
Balsamic Glaze
Basil
Tomato
Cherry Tomatoes
Rocket
Mozzarella
Chicken
Salt
Black Pepper
Olive Oil
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Step 1.
Preheat the oven to 170ºC/338ºF.
Step 2.
Season breasts with salt and pepper.
Step 3.
Cut pockets in your chicken breasts, and stuff with slices of tomato, mozzarella and basil leaves. You want 2 thick-ish slices of tomato and 2 thick-ish slices of mozzarella in each breast.
Step 4.
Compress the chicken breasts down, and then place in a frying pan with a splash of olive oil.
Step 5.
Add a good drizzle of balsamic glaze. Cook for 3 minutes on one side.
Step 6.
Turn the chicken over. Add your cherry tomatoes and another drizzle of balsamic glaze. Cook for another two minutes, and then add a small glass of water to loosen the juices.
Step 7.
Cook for 1 more minute, and then place pan in the oven for 15 minutes so the chicken cooks through. Baste after 10 minutes so the chicken is extra sticky.
Step 8.
Remove pan from oven and place the chicken and tomatoes on a serving plate, on top of a bed of rocket.
Step 9.
Place the pan back on the heat and reduce the juices by half so you are left with a sticky glaze. Pour this over the chicken, add some basil leaves and serve. Enjoy!
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Notes (2)
E
Eleanore B.
3 months ago
Very difficult to stuff the pockets with the quantities of mozzarella and tomatoes - bit of a hot mess. No need for additional water either.
D
Daphnee M.
4 months ago
This was a delicious weekday meal - will definitely make this again!
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