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Chicken campagnola


Chicken campagnola

Chicken campagnola

Ingredients

  • 2 chicken breast fillets
  • 2 tablespoons oil
  • 1 tablespoon capers, chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons lemon juice
  • 3-4 tomatoes , thickly sliced
  • 250g mozzarella, thickly sliced
  • Baby spinach, basil leaves, to serve

Method

  1. Cut each chicken breast through centre, so that you have 2 escalopes. Place each between 2 pieces of plastic wrap and flatten slightly with a rolling pin or mallet.
  2. Heat oil in a large frying pan on medium. Add capers and garlic and cook for 1 minute. Add chicken and cook for 2-3 minutes each side, until golden. Pour over lemon juice and simmer for 30 seconds. Top each piece of chicken with tomato slices and mozzarella.
  3. Place frying pan under a preheated grill and cook for 1 minute, until cheese is bubbling. Serve with baby spinach and basil salad.
  4. Extra tomato recipes:

  5. For a quick tomato tart, spread brie or a soft blue cheese over a sheet of puff pastry. Sprinkle with a little grated parmesan cheese and arrange tomato slices all over. Bake in a hot oven for 20-25 minutes, until puffed and golden.
  6. Nothing can be more delicious than a tomato and mozzarella salad. Thickly slice 3 tomatoes and arrange on a serving platter. Top with torn buffalo mozzarella and basil leaves. Drizzle with extra virgin olive oil and serve.
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