Chicken Caprese
A classic recipe that you'll love.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
2 tbsp olive oil 
4 boneless skinless chicken breasts
50g plain flour, use gluten free if necessary 
½ tsp salt 
1 tsp dried Italian herbs 
180 ml vegetable or chicken stock
4 tbsp green pesto 
4 large slices buffalo mozzarella 
4 slices of tomato 
200g cherry / baby plum tomatoes 
Fresh basil to garnish    
Method
Preheat your oven to 200C (350F).  Mix together the flour, salt, and dried Italian herbs on a rimmed plate or white bottomed bowl. 
One at a time, dredge the chicken breasts in the flour. Place on a plate. 
Heat oil in an oven safe pan / casserole dish, over a medium heat.  Add the chicken breasts to the pan and cook for 3 minutes on each side.  Add the stock (or wine) to the pan. Bring to the boil and simmer for 5 minutes. 
Top each chicken breast with a spoonful of pesto, a slice of mozzarella and finally a slice of tomato. 
Arrange the cherry / plum tomatoes around the chicken.  Place the dish into the oven for 15 minutes. 
Serve the chicken garnish with fresh basil and some extra black pepper. 
Rice, pasta, baby potatoes or even some sourdough bread work well with this dish. It’s also delicious just as it is.   
