One-pan cap­rese chicken

Stanthorpe Border Post - - MEAL PLANNER - Recipe by Ka­t­rina Woodman Photo by Jeremy Si­mons

In­gre­di­ents 1⁄ french shal­lot, finely chopped 2

1 large gar­lic clove, crushed

2 tbsp ex­tra-vir­gin olive oil

1⁄ cup fresh basil leaves, plus 1

3 tbsp finely chopped, ex­tra

2 large (about 700g) chicken breasts, halved length­ways

300g mixed baby toma­toes, halved

4 (about 140g) boc­concini, sliced

1 tbsp red wine vine­gar

1⁄ tsp caster sugar 2

Crusty bread, to serve

serves / 4 prep / 5 min­utes cook / 10 min­utes

1. Com­bine the shal­lot, gar­lic, 1 tbsp of the oil and the ex­tra basil in a bowl. Sea­son. Heat the re­main­ing oil in a large oven­proof non-stick fry­ing pan over medium-high heat. Sea­son the chicken and cook, turn­ing, for 4 min­utes or un­til browned. Re­move the pan from the heat.

2. Pre­heat the oven grill to high. Scat­ter the tomato around the chicken. Spread chicken with half the basil mix­ture. Top with the boc­concini and spoon over the re­main­ing basil mix­ture. Driz­zle tomato with vine­gar and sprin­kle with sugar. Sea­son.

3. Grill for 4 min­utes or un­til the cheese melts and toma­toes blis­ter. Sprin­kle with the basil. Serve with bread.

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