Speedy chicken caprese
Serves: 2, easily doubled
Prep time: 25 minsTotal time: 
Recipe photography by Ant Duncan
Speedy chicken caprese
Here, the ingredients of a classic Caprese salad (tomato, mozzarella and basil) marry up with chicken. Try it served with orzo pasta, plus your favourite greens or a leafy salad
Serves: 2, easily doubled
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
479Kcal
Fat
18gr
Saturates
8gr
Carbs
9gr
Sugars
8gr
Fibre
2gr
Protein
70gr
Salt
1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 large chicken breast fillets, about 250g each
- 1 tsp Italian herb seasoning or mixed dried herbs
- 1 tbsp olive oil
- 2 garlic cloves, sliced (optional)
- 250g red and yellow cherry tomatoes, halved
- 1 tsp sugar
- 1 tbsp balsamic vinegar
- 1 tbsp miniature capers
- ½ x 125g mozzarella, sliced
- 10g finely grated Parmesan
- generous handful of basil, to serve
Step by step
- Slice the chicken breasts horizontally, stopping just before you cut all the way through. Open out like a book and press flat. Scatter over the dried herbs and some seasoning.
- Heat the oil in a heavy frying pan, and preheat the grill to high. Add the chicken to the pan and brown for 3-4 minutes over a high heat until golden brown. Flip the chicken over and add the garlic (if using), cherry tomatoes, sugar and seasoning; cook for a further 2 minutes.
- Drizzle in the balsamic vinegar plus 1 tablespoon of water. Lay the mozzarella slices over the chicken, scatter with Parmesan and place under the grill for about 3 minutes or until the cheese is starting to melt. Scatter with basil, the capers and serve.
