- 4 free-range chicken fillets
- Sea salt and freshly ground black, to taste
- 150 g bocconcini, halved
- 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.
Cook's note: "At over 150 kg, I’m quite a big guy. In an effort to be healthier, my wife Ellen and I started quite an intense gym regimen last year. I guess if your wife’s active then you’re going to be active too! Anyway, I don’t know where she came across this recipe, but she made it for dinner one night and I thought, man, this is yummy! It has all my favourite things – basil, cheese, tomato, chicken – plus it’s low carb and dirt cheap to make at the end of the month. I like it with fried mushrooms and spinach on the side." Kagiso Mokgadi, comic.
See more chicken recipes here.