EASY CHICKEN CAPRESE

THIS IS THE IDEAL WAY TO TRANSFORM THE FRESHNESS OF THIS CLASSIC SUMMER SALAD INTO A MORE SUBSTANTIAL MEAL. QUICK AND EASY TO PREPARE, THIS DISH IS FULL OF SUNSHINE FLAVOURS. FRESH, PLUMP TOMATOES, CREAMY, MELTED GOOEY MOZZARELLA BALLS AND AROMATIC BASIL ALL SIT ATOP A TENDER, SUCCULENT CHICKEN FILLET, FINISHED OFF WITH DELECTABLE BALSAMIC GLAZE. SERVE WITH A SIDE OF SALAD AND SOME CIABATTA BREAD AS THE FINAL ACCOMPANIMENTS.

OVEN – BAKING SHEET

2 Tbsp canola oil

12 vine tomatoes

4–6 chicken breast fillets

salt and pepper to taste

2 Tbsp dried origanum

8–10 bocconcini balls, sliced

½ lemon

balsamic reduction

fresh basil leaves for garnishing

1.Preheat the oven to 180°C.

2.Drizzle 1 tablespoon of the oil onto a baking sheet and roll the tomatoes in it, coating them entirely. Move the tomatoes to the edges of the baking sheet.

3.Season the chicken breasts with salt, pepper and origanum, then place in the centre of the baking sheet. Bake in the oven for approximately 15 minutes. Remove from the oven and arrange the bocconcini slices on top of the chicken. Place under the grill until the cheese starts to melt.

4.Transfer the chicken and tomatoes to a platter or serve them straight from the baking sheet, if you like. Squeeze over the lemon juice and drizzle with the balsamic reduction. Garnish with basil.