Balsamic chicken with pepper Caprese
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Emmas Guscott
Balsamic chicken with pepper Caprese
Get one step closer to the Amalfi coast with this Italian-inspired recipe. Try adding some juicy cherry tomatoes to the peppers before roasting.
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving (excluding bread))
Calories
499Kcal
Fat
20gr
Saturates
7gr
Carbs
26gr
Sugars
24gr
Fibre
5gr
Protein
52gr
Salt
0.7gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 50ml balsamic vinegar, plus 2 tsp extra
- 2 tbsp olive oil
- 1 tbsp light brown sugar
- 1 tsp Dijon mustard
- 1 tsp finely chopped fresh rosemary (or 1⁄2 tsp dried)
- 2 skinless chicken breast fillets, about 150g each
- 3 mixed peppers, roughly chopped
- 4 garlic cloves, peeled and lightly smashed
- 1x 125g pack lighter mozzarella, drained
- a handful of fresh basil
- crusty bread*, to serve
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Combine 50ml vinegar with 1 tablespoon of olive oil, the sugar, mustard and rosemary in a bowl, seasoning to taste. Lightly bash the chicken fillets with a heavy pan or rolling pin to an even thickness, then add to the marinade, cover and set aside to marinate for 5 minutes.
- Add the peppers and garlic to a baking tray and drizzle with 1 tablespoon of oil. Season, toss and roast for 15 minutes until tender and lightly charred.
- While the peppers are cooking, heat a large frying pan over a medium heat. Add the chicken, shaking off the marinade first, and cook on each side for 6-7 minutes or until cooked through, turning occasionally to avoid burning. Let rest for a few minutes then slice.
-
Add 2 teaspoons of balsamic vinegar to the roasted peppers and stir together with all the juices. Divide between plates and tear over the mozzarella and most of the basil. Top with the chicken, add a final grind of black pepper and a sprinkling of basil.
*Serve with gluten-free bread, if required.
