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
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.
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.
Spread pesto over chicken. Top with slices of capsicum and mozzarella. Season.
Grill for about 5 minutes or until cheese is melted and bubbling. Garnish with basil and serve with salad.