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4 skinless British chicken breasts (about 150g each)
2 tbsp olive oil
2 cloves garlic
2 x 225g packs Waitrose & Partners Pome Dei Moro Tomatoes, cut into quarters
1⁄4 red onion, finely sliced
125g ball mozzarella, cut into 8 slices
300g fusilli pasta
1-2 tsp balsamic vinegar
1⁄4 x 25g pack basil, leaves only
1.Preheat the oven to 170oC, gas mark 3. Flatten the chicken breasts out slightly with the palm of your hand, then put in a large, shallow bowl. Add 1 tbsp oil and grate in 11⁄2 cloves garlic. Season and massage into the chicken, then set aside for no longer than 15 minutes. Meanwhile, grate the remaining 1/2 clove garlic into a bowl with the remaining 1 tbsp oil. Stir in the tomatoes and onion, season and set aside.
2.Heat a large frying pan over a high heat. Fry the chicken for 2 minutes on each side, then lift out and put on a baking tray or in an oven dish. Bake for 5 minutes, then top with the mozzarella and bake for a final 5 minutes or until the chicken is completely cooked through, the juices run clear and no pink meat remains. Meanwhile, cook the fusilli according to pack instructions.
3.Stir the vinegar through the tomatoes, then spoon over the chicken and scatter with the basil leaves. Serve with the fusilli.
This is a simple family supper based on the flavours of a classic Italian caprese salad (tomatoes, basil and mozzarella). You could swap the mozzarella for scamorza (a smoked Italian cheese) for extra flavour.
And to drink...
Pair with vibrant Waitrose & Partners Blueprint Sauvignon Blanc, Aconcagua Valley, Chile (75cl), full of greengage and gooseberry flavours.
Typical values per serving:
1 of your 5 a day
This recipe was first published in May 2021.