One-pan Caprese chicken

• servings: 4 servings
• total time: 15 minutes

Ingredients

1/2 French shallot, finely chopped

1 large garlic clove, crushed

36 ⅖ gm extra virgin olive oil

82 ½ ml fresh basil leaves, plus 1 tbsp finely chopped, extra

2 large (about 700g) RSPCA Approved Chicken Breast Fillets, halved lengthways

300g mixed baby tomatoes, halved

4 (about 140g) bocconcini, sliced

20.00 ml red wine vinegar

2 ½ gm caster sugar

Crusty bread, to serve

Directions

Combine the shallot, garlic, 1 tbs oil and the extra basil in a bowl. Season. Heat the remaining oil in a large ovenproof non-stick frying pan over medium-high heat. Season the chicken and cook, turning, for 4 minutes or until browned. Remove the pan from the heat.

Preheat the oven grill to high. Scatter the tomato around the chicken. Spread chicken with half the basil mixture. Top with the bocconcini and spoon over the remaining basil mixture. Drizzle tomato with vinegar and sprinkle with sugar. Season. Grill for 4 minutes or until the cheese melts and tomatoes blister. Sprinkle with the basil. Serve with bread.

Nutrition

• Calories: 96.04
• Total Fat: 19.5 g
• Saturated Fat: 5.9 g
• Cholesterol: 150.2 mg
• Sodium: 302.6 mg
• Total Carbohydrate: 4.8 g
• Total Sugars: 3.6 g
• Protein: 48.6 g