Ingredients
4 chicken breast fillets
Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp extra virgin olive oil
²⁄³ cup sun-dried tomato pesto or basil pesto
4 roasted capsicums from a jar, sliced
250g ball mozzarella, sliced
Basil leaves, to garnish
Mixed green salad, to serve
Method
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Preheat oven grill to high or oven to 250°C. Butterfly chicken breasts by cutting in half horizontally, being careful not to cut all the way through. Lay plastic wrap over the top and gently bash with a meat mallet until they are a similar thickness. Season chicken all over.
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Heat oil in a large non-stick frying pan over a high heat. Cook 2 chicken breasts for 2 minutes on each side or until golden and cooked through. Set aside on an oven tray and repeat with remaining chicken.
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Spread pesto over chicken. Top with slices of capsicum and mozzarella. Season.
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Grill for about 5 minutes or until cheese is melted and bubbling. Garnish with basil and serve with salad.