Caprese chicken

Caprese chicken

Total: 45 min. | Active: 45 min.
healthy and balanced
Nutritional value / person: 515 kcal
, Fat: 23 g
, Carbohydrate: 27 g
, Protein: 48 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Toasted bread

4 bread slices (approx. 120 g)
2 tbsp olive oil
¼ tsp salt
1 garlic clove


olive oil for frying
4 chicken breasts (each approx. 120 g)
½ tsp salt
a little pepper
1 sprig rosemary


2 garlic cloves
400 g cherry tomatoes
400 g tomato sauce with basil (e.g. Naturaplan sugo al basilico)
½ dl water
½ tsp salt
a little pepper
150 g mini mozzarella balls

To serve

1 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp liquid honey
½ tsp salt
a little pepper
½ bunch basil
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How it's done

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Toasted bread

Brush the slices of bread with oil, season with salt. Toast the bread in batches in a pan over a medium heat for approx. 2 mins. on each side, remove from the pan. Halve the garlic, rub (cut side down) over the bread, set aside.


Heat the oil in the pan. Season the chicken, finely chop the rosemary and sprinkle on top. Brown the chicken for approx. 3 mins. on each side, remove. Reduce the heat, add a dash of oil.


Thinly slice the garlic, add to the pan along with the tomatoes and sauté briefly. Pour in the tomato sauce and water, bring to the boil, season. Reduce the heat, cover and simmer for approx. 10 mins.

Return the chicken to the pan, simmer (uncovered) for approx. 10 mins. Top with the mozzarella, allow to melt.

To serve

Combine the balsamic, oil, honey, salt and pepper. Serve the Caprese chicken with the toasted bread, drizzle with the balsamic dressing, garnish with the roughly chopped basil.

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