Chicken Caprese with Tomato, Mozzarella and Basil Oil
Inspired by techniques from America's Test Kitchen and Serious Eats.
Juicy grilled chicken breasts topped with charred tomato slices and softly melting mozzarella, finished with a bright lemon and basil oil.
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Method
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Equipment
- ridged griddle pan or barbecue
- meat mallet or rolling pin
- small blender or pestle and mortar
- instant-read thermometer
- serving platter
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 493 kcal |
| Protein | 48.3 g |
| Carbohydrate | 5.4 g |
| of which sugars | 2.9 g |
| of which free sugars | 0.1 g |
| Fat | 30.3 g |
| of which saturates | 10.6 g |
| Fibre | 1.2 g |
| Salt | 2.17 g |
Protein per 100 kcal
9.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Chicken
- 4 small boneless, skinless chicken breasts (about 650 g), pounded to 2 cm thick
- 4.5 g fine sea salt or table salt about ¾ tsp
- ½ tsp ground black pepper
- 1 tbsp olive oil
Basil oil
- 15 g basil leaves, plus extra small leaves to serve
- 3 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 garlic cloves, grated
Topping
- 2 large ripe tomatoes, in 1 cm slices
- 200 g fresh mozzarella, sliced
- 1
Make the basil oil. Blend or pound the basil with the olive oil, lemon juice and garlic until bright green.
- 2
Season. Season the chicken with salt and pepper and rub with 1 tbsp olive oil.
- 3
Grill. Heat the griddle until very hot. Cook the chicken 4-5 min per side until well marked and 74 °C in the centre. Briefly char the tomato slices for 1 min per side.
- 4
Melt. Top each breast with tomato and mozzarella, cover loosely with foil (or the barbecue lid) and leave 3-5 min until the cheese softens.
- 5
Serve. Spoon the basil oil over and scatter with small basil leaves.
Storage
Keep leftovers in the fridge for up to 2 days. Reheat until piping hot, or eat cold. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
