One-Pan Caprese Chicken
Seared chicken breast grilled in the pan with blistered tomatoes, melted bocconcini and a basil-garlic dressing.
| prepPreheat oven grill to high | |||||
| 1/2 French shallot, finely chopped | Combine shallot, garlic, oil & basil, season | Scatter tomatoes, spread with basil mixture | Top with bocconcini, drizzle vinegar, sugar | Grill on high 4 min until melted | Sprinkle with basil, serve with bread |
| 1 large garlic clove, crushed | |||||
| 1 tbsp extra virgin olive oil (for the basil mixture) | |||||
| 1 tbsp finely chopped fresh basil | |||||
| Remaining extra virgin olive oil (for the pan) | Brown seasoned chicken, turning, 4 min | ||||
| 2 large chicken breast fillets (about 700 g), halved lengthways | |||||
| 300 g mixed baby tomatoes, halved | |||||
| 4 bocconcini (about 140 g), sliced | |||||
| 20 ml red wine vinegar | |||||
| 2.5 g caster sugar | |||||
| 82.5 ml fresh basil leaves (to finish) | |||||
| Crusty bread, to serve | |||||
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