INGREDIENTS
- 4 boneless, skinless chicken breasts
- 2 Tbsp (30ml) olive oil
- 2 tsp (10ml) mixed Italian spice
- Salt and pepper, to taste
- 2 garlic cloves, minced
- 2 large tomatoes, sliced
- 240g mozzarella cheese, sliced
- 1 punnet cherry tomatoes
- ¼ cup (60ml) balsamic glaze
- Fresh basil leaves to garnish
- Cooked linguine or tagliatelle, for serving
METHOD
- Preheat the oven to 180°C.
- Place the chicken breasts on a roasting tray. Drizzle olive oil over the chicken and season both sides with spices, garlic, salt, and pepper.
- Bake for 10 minutes and remove from the oven. Increase the heat to 200°C.
- Layer the tomatoes and cheese onto the par-cooked chicken breasts and scatter the baby tomatoes around the chicken.
- Bake the chicken breasts in the preheated oven for another 10-15 minutes, or until the chicken is cooked through and the cheese has melted.
- Serve on cooked tagliatelle drizzled with balsamic reduction and a scattering of basil leaves.
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