Mediterranean chicken caprese pan-fry

Mediterranean chicken caprese pan-fry with chicken breast, mozzarella and cherry tomatoes. An Italian dinner with plenty of good-quality protein.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 410 kcal per serving
• Protein: 55 g
• Fat: 16 g
• Carbs: 8 g

Ingredients

• 400g chicken breast
• 250g cherry tomatoes
• 125g mozzarella
• 1 bunch of basil
• 1 tbsp olive oil
• 2 tbsp balsamic vinegar

Method

You’ll need: frying pan · chopping board · knife · sieve

1. Cut the chicken breast in half lengthways through the middle so you get thin, wide escalopes.
2. Fry the meat in the hot olive oil in a large frying pan on both sides until it has a crisp crust.
3. Drain the mozzarella well, slice it and lay the slices on the chicken.
4. Add the cherry tomatoes to the pan around the meat, put a lid on and let the cheese melt for 3 min.
5. Take the pan off the heat, drizzle everything with the balsamic vinegar and scatter over the basil leaves.

Good to know

The great summer classic of tomato, mozzarella and basil works brilliantly warm. The hot chicken melts the mild cheese beautifully.

Swaps

Balsamic vinegar → balsamic vinegar reduced in a pan (thicker, without added sugar).

Cooking tips

Always halve thick chicken breasts. That stops the meat drying out completely on the outside while it's still dangerously raw inside.

Storage

Cooked chicken dries out very quickly in the fridge. Chicken baked with cheese is best eaten on the same day.

Allergens

Contains milk. Completely gluten-free and nut-free.