Prep time: 20 minutes
Cooking time: 15 minutes
- 4 free-range chicken fillets
- Sea salt and freshly ground black, to taste
- 150 g bocconcini, halved (small mozzarella cheese balls the size of an egg)
- 10 g basil
- 8 Bella tomatoes, sliced
- Balsamic vinegar, for drizzling
- Cut the chicken fillets in half horizontally to create a pocket. Season with salt and pepper.
- Place the cheese, basil and tomato in the middle of the chicken and fold closed. Sear the chicken on both sides in a pan over a medium heat for approximately 10 minutes a side, or until cooked through. Be careful not to overcook because the chicken will be dry. Cover the pan so that the cheese can melt.
- Drizzle over the balsamic vinegar for more flavour. Great with fried mushrooms and wilted spinach on the side.
*Recipe by Kagiso Mokgadi, courtesy of Woolworths Taste.
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