The combination of melted mozzarella, basil, sweet baby tomatoes and balsamic vinegar is a match made in heaven. This is the perfect weeknight recipe AND it pleases all types of palates.
INGREDIENTS
2 x free-range chicken breasts per person
1 punnet cherry tomatoes
1 red chili, chopped
30g fresh basil, roughly torn
Olive oil
4 garlic cloves, crushed
Sweet paprika
Sea salt & black pepper
6-7 tbsp balsamic vinegar
250g sliced mozzarella
1 the juice of 1 large lemon
To serve:
Brown rice or cauli-rice
METHOD
Serves 5
Preparation 10 minutes
Cooking time 20 minutes
Preheat the grill.
Place a large non-stick frying pan on high heat. Season the chicken breasts with a generous pinch of sea salt, black pepper and sweet paprika. Add a generous splash of olive oil/coconut oil to the pan and fry the chicken breasts for 6 minutes on each side.
Remove the chicken from the pan and add the baby tomatoes, fry for 3 minutes. Then add the crushed garlic, chili and half the basil. Fry for a further 3 minutes. Then add the balsamic vinegar and boil for 1 minute.
Put the chicken back into the pan and top with the mozzarella slices. Place the frying pan under the grill until the cheese melts. Sprinkle over the extra basil, lemon juice and a good grind of sea salt and black pepper. I served the chicken with brown rice.
