Roasted chicken breasts with caprese salad

By admin
13 April 2015

Serves: 4

Cooking time: 0 minutes


  • 250 ml (1 cup) chopped fresh basil leaves
  • 4 cloves garlic
  • 65 ml (¼ cup) olive oil
  • salt and pepper taste
  • 4 chicken breasts, with bone and skin
  • 500 g assorted vine-ripened tomatoes (salad)
  • 100 g mozzarella cheese, diced
  • salt to taste
  • 30 ml (2 tablespoons) red wine vinegar
  • 5 ml (1 teaspoon) sugar
  • 65 ml (¼ cup) olive oil
  • 3 sprigs marjoram
  • 12 basil leaves


  1. Heat oven to 180°C. Pulse basil, garlic, oil, salt, and pepper in a food processor or roughly chop in a pestle and mortar.
  2. Lift breast skin slightly and insert the basil garlic mixture, spreading to fill the pocket.
  3. Grill chicken skin side down on a heavy based frying pan or griddle, until browned, about 7 minutes.
  4. Transfer chicken to an ovenproof dish, roast until cooked through, 25 to 30 minutes.
  5. Transfer chicken to a platter, cover with foil, and let rest for 5 minutes.
  6. To make salad; Slice large tomatoes; leave small tomatoes whole. Arrange on a platter with cheese. In a small bowl, whisk together salt, vinegar, sugar until dissolved; add chopped marjoram and basil leaves, whisk in olive oil and spoon over salad.
  7. Slice chicken, arrange on a plate and serve with Caprese salad.