Caprese Chicken Breasts
Serves 4
2 trusses cherry tomatoes
2 tbsp extra virgin olive oil
1½ tsp Murray River salt
4 chicken breasts, skin on
4 semi-dried tomatoes, sliced
2 tbsp Italian seasoning
4 slices mozzarella, cut in quarters
To serve
2 tbsp extra virgin olive oil
1 tbsp Saporoso balsamic vinegar
Murray River salt
freshly cracked black pepper
1 small bunch fresh basil
Preheat oven to 190°C.
Lie chicken breasts flat on a chopping board and using a chef’s knife, make an incision from the rounded end all the way inside. Insert semi-dried tomato slices into chicken, using at least 3 slices per breast.
To prepare cherry tomatoes, trim vines to a manageable size. While still on the vine, prick each tomato to puncture the skin. Drizzle olive oil in a baking tray and lay tomatoes on top. Drizzle over more olive oil, sprinkle with salt and bake for 30–35 minutes.
Meanwhile, sprinkle half the Italian seasoning in a baking tray and lay chicken breasts on top, skin-side up. Sprinkle over rest of seasoning.
Heat your BBQ or fry pan up good and hot.
If cooking in a fry pan; lay chicken breasts on the grill or fry pan, skin-side down. cook for 1-2 minutes then flip chicken and continue for another 1-2 minutes before transferring to a pre heated oven 190°C for 12-16 minutes depending on their size.
When they are just about cooked lay mozzarella pieces on top of each breast and cook, until cheese has melted.
If cooking on the BBQ grill lay chicken breasts on the grill, skin-side down. cook for 4-8 minutes then flip chicken and continue for another 4-8 minutes. Time depends on the size of your chicken breasts and heat of your BBQ grill and if your BBQ has a lid or not. When they are just about cooked lay mozzarella pieces on top of each breast and cook, until cheese has melted.
Remove chicken from BBQ and leave to rest for about 8-10 minutes. Serve with roasted cherry tomatoes drizzled with olive oil, salt and pepper.
for top quality Balsamic vinegar visit https://gaults-deli.co.nz/product/saporoso-6-year-old-italian-balsamic-vinegar-100ml/
For the best award winning NZ olive oil visit https://gaults-deli.co.nz/product/loopline-nz-extra-virgin-olive-oil-leccino-500ml/
Filmed by the incredible Davide Zerilli www.davidezerilli.com
Original of the video here
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Video Transcription
[Music]the summer barbecue chicken dish istotally inspired by these new to thesupermarket incredible cherry tomatoesthat are full of lycopene which helpsfight cancer we have high cancer ratesin New Zealand and the Mediterraneanthey’re much lower cancer rates and theyconsume more than double the amount oftomatoes than the average commuters sothere’s no excuse now step up follow mehim it’s make this dish inspired by thetomatoes and the incredible Italiancaprese salad let’s get cooking guysI’ve got fresh chicken breasts I’mleaving the skin on with a really sharpknife I’m cutting a hole in the middlethey’re not all the way through I’musing semi dried tomatoes much nicerthan sun dried this softer and justdeliciousof course my Italian seasoning just goesabout on everything including chickenand of course both sides time to getthese beautiful New Zealand hothousetomatoes cooking when they cook theywill be delicious but be sure to pokelittle holes in the top there so theskin blisters I’m using Luke line oliveoil they just won a gold medal in NewYork good old New Zealand oil we getthose tomatoes on and because of allthose eggsantioxidants and that oil I’m gettingsome more and don’t forget to season itwith your favorite salt that will make adifference into a hot oven and they’rein there for quite a while look in thedescription below and you’ll see all thetemperatures and times and amounts forrecipes there I’m going to cut them onthe barbecue but you could do these guyson a frypan and then finish them in theoven get them cooking for a little bitit’s in color on them turn them overyou can see well yep I’ve dressed forthe occasion team anyway they’re not farfrom being ready so now I’m gonna put aslice of mozzarella on it which willjust melt over the top tomato in themiddlemozzarella over the top slice it in halfbut be sure to rest it for a good eightminutes before you do in the tomatoes /basil some more extra virgin olive oiland a good balsamic that’s sapper alsothat’s been aged for six years andbarrels
