I have had enough of Winter warmers this week and am craving something fresher and lighter.
Caprese salad, in the colours of the Italian flag, an amazing mix of mozzarella, tomato and Basil, Stuffed into Chicken breasts.
Okay, this is basically Chicken and Chips, but uses some bits and pieces I,ve got in the fridge, and gets rid of another package from the freezer.
I am taking 2 chicken breasts, each of them slashed through 3/4 of the way about 4 or 5 times, place on an oven tray.
Take some sun blushed tomatoes, mozzarella and fresh basil, the fresh herbs from Aldi are such good value and so fresh, slide a piece of each into each ‘slot’ in the chicken, drizzle the breasts in olive oil, season with salt and pepper. Into a preheated oven (180) for 20/30 minutes till cooked through and bubbling hot.
I have par boiled some salad potatoes, then quarter them toss in olive oil, crushed garlic, Rosemary, salt and pepper and fry till golden and crispy.
I am serving with a Rocket salad with a Raspberry Vinscotto dressing (Raspberry Balsamic)