Insalata Caprese Chicken: The Bariatric Cookery Solo Dining Club Recipe 7

It’s been a little while since I posted a recipe for solo dining, mainly because during lock-down I have been cooking for quite a few and have eaten few meals cooked from scratch for myself. Now with some folk going back to work and getting out and about a little more (albeit with restrictions in place) quite of a few of us may well need a ‘cooking for 1’ option.

This idea is a simple one but the combination of fresh mozzarella with ripe tomatoes, pungent fresh basil, a hint of balsamic vinegar and reliably tender chicken is a winner. It is quick and easy to prepare, and should you be really pushed for time, then could be also made with a readY-cooked small breast or thigh of rotisserie chicken picked up on the way home.

INSALATA CAPRESE CHICKEN

Ingredients

METRIC/US

1 x 75 g/3 oz small skinless and boneless chicken breast

low-fat cooking spray or mist

salt and freshly ground black pepper

4 cherry tomatoes, quartered

15 g/½ oz chopped fresh mozzarella cheese or tiny fresh mozzarella balls

2 tbsp small fresh basil leaves

1 tsp balsamic vinegar (optional)

Method

Split the chicken breast almost in half horizontally and open out like a book. Bash with a meat tenderiser or rolling pin to flatten. Spritz with low fat cooking spray or mist and season with salt and pepper to taste.
Heat a small non-stick pan, add the chicken and cook for 3-4 minutes on each side until cooked and lightly brown. Remove from the pan and place on a warmed serving plate.
Top with tomato, mozzarella and basil and drizzle with the balsamic vinegar if using. Serve at once.