• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, E
MineralsManganese, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 chicken breast fillets

  2. 2 tablespoons oil

  3. 1 tablespoon capers, chopped

  4. 2 garlic cloves, crushed

  5. 2 tablespoons lemon juice

  6. 3-4 tomatoes, thickly sliced

  7. 250g mozzarella, thickly sliced

  8. baby spinach, basil leaves, to serve

Instructions Jump to Ingredients ↑

  1. Cut each chicken breast through centre, so that you have 2 escalopes. Place each between 2 pieces of plastic wrap and flatten slightly with a rolling pin or mallet.

  2. Heat oil in a large frying pan on medium. Add capers and garlic and cook for 1 minute. Add chicken and cook for 2-3 minutes each side, until golden. Pour over lemon juice and simmer for 30 seconds. Top each piece of chicken with tomato slices and mozzarella.

  3. Place frying pan under a preheated grill and cook for 1 minute, until cheese is bubbling. Serve with baby spinach and basil salad.

  4. Extra tomato recipes:

  5. For a quick tomato tart, spread brie or a soft blue cheese over a sheet of puff pastry. Sprinkle with a little grated parmesan cheese and arrange tomato slices all over. Bake in a hot oven for 20-25 minutes, until puffed and golden.

  6. Nothing can be more delicious than a tomato and mozzarella salad. Thickly slice 3 tomatoes and arrange on a serving platter. Top with torn buffalo mozzarella and basil leaves. Drizzle with extra virgin olive oil and serve.

  7. Tip: Try this recipe with pork or veal instead of chicken.


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