for 4 person

Toasted bread

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

Chicken

	olive oil, for frying
4	chicken breasts (each approx. 100 g)
½ tsp	salt
a little	pepper
1 sprig	rosemary

Tomatoes

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

How it's done

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.

Chicken

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.

Tomatoes

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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