RECIPE: Mozzarella, Tomato and Basil Chicken | #ThisGirlEats

Mozzarella, tomato and basil is one of my favourite flavour combos. Honestly, have you tried them in a toasted panini? Mate, forget cheese and ham, this is what it’s all about! I’ve now used these flavours to make a delicious dinner that both looks and tastes like a lot of effort, but actually couldn’t be easier!

I think this recipe has a whole load of benefits. It takes very little time to prep, keeps washing up to a minimum (one tray bakes FTW!), doesn’t use many ingredients and only takes half an hour to cook. Y-U-M.

When it comes to nutritional benefits, you might raise an eyebrow at something topped with cheese being good for you – but hear me out! Chicken is a great lean source of protein, especially oven baked with the skin removed. The tomato counts towards your five a day as well as adding a juicy, succulent flavour; we’re using light mozzarella to keep the fat content low; and fresh basil is said to be full of antioxidants and a great immune booster. So there ya go!

So, this is how I did it…
(Serves 2)

1. Heat the oven to 200°C, coat a baking tray with cooking spray or a small drop of oil and place the chicken breasts on top. Season each chicken breast with salt, pepper and dried garlic.

2. Top the chicken with a layer of basil leaves, top these with a layer of sliced tomato and top with a layer of sliced mozzarella.

3. Cook in the oven for 30 minutes. Check that they are cooked all the way through before serving.

INGREDIENTS
2 Skinless Chicken BreastsAshfield Farm Chicken Breast Fillets – £1.55 – Aldi
1 Ball of Light Mozzarella, Drained & Sliced Into 4 Slices (if you want to know the best way to drain mozzarella, click here)Everyday Essentials Mozzarella Light – 45p – Aldi
1 Tomato, SlicedSalad Tomatoes – 68p – Morrisons
Handful of Basil LeavesGrower’s Selection Basil – 60p – ASDA

SEASONING
Pretty much every other recipe I’ve ever published has used dried herbs because for most people they are more cost efficient and quicker to use. For this one though, I’d say fresh basil leaves are pretty essential! Aside from that, the chicken needs to be seasoned with salt, pepper and dried garlic before being layered up and popped into the oven.

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