Caprese Chicken

Hope you’ve all had relaxing Easter holidays. Here in Germany Easter Monday is a holiday, too, so I’m off work today. As with Christmas, I don’t fancy having two or three family lunches in a row, so yesterday I decided on a quick but very delicious lunch just for myself.

I honestly can’t remember where I once saw this tomato and mozzarella chicken, only that the recipe used a whole chicken breast cut hasselback-style, and the tomato and mozzarella were inserted into the sliced pockets.

While food shopping last week I bought some ready-sliced chicken breasts, and that’s when I remembered this recipe.

It’s basically just seasoning the sliced chicken with salt and pepper, then layering it in a pie dish with tomato, mozzarella and basil, and drizzle a little olive oil over it.

Bake on middle shelf at 180°C / 350°F for about 25 – 30 minutes, or until the chicken is browned to your taste or has reached a consistency you like.

I like my chicken more brown than soft, which means it can get too dry; for that reason I filled the empty spaces of the pie dish with some more tomato slices so there would be some juice.

I also used light (20 % fat) mozzarella for this dish, which I wouldn’t do with a lasagne, but here it was fine. While eating, I decided to add a few more fresh basil leaves, just because I like their taste.

You could pretty up this dish and serve it decorated with some homemade balsamic reduction or balsamic creme that you can buy in a bottle, but for me the combined taste of the four main ingredients was enough.

A very quick and easy lunch or dinner that will make it onto my work week menu often, I’m sure.