ONE-PAN MOZZARELLA CHICKEN

Serves 2

You will need:

• 1 tablespoon olive oil • 2 chicken breasts, butterflied • 4 teaspoons good pesto • 2 tomatoes, sliced • 4 sun-dried tomatoes, chopped • 100g grated mozzarella • 50ml white wine • Fresh basil • Salad, or mash and greens, to serve

1

Preheat the oven to 200°C, 400°F, Gas 6. Heat the olive oil in an ovenproof pan over a medium-high heat. Add the butterflied chicken breasts, and cook them for about 5 minutes on each side until they are golden.

2

Once you’ve turned the breasts once in the pan, spread the pesto over each breast, arrange the sliced tomatoes and the sun-dried tomatoes on top, and cover with the grated mozzarella. Add the white wine to the pan and allow it to bubble. Transfer the pan to the oven for 15 minutes — if you don’t have an ovenproof pan, transfer the chicken breasts from your regular pan to an oven tray — until the cheese is bubbling and the chicken is cooked through. Scatter the fresh basil over the top, and serve with salad or mash and greens.