FOOD
CAPRESE STUFFED chicken breasts METHOD Serves: 4
INGREDIENTS • 3 TBSP olive oil • 4 chicken breasts • 4 TBSP basil pesto • 4 slices mozzarella cheese • 4 slices tomato • ½ cup chicken stock • Salt and pepper to taste
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1. Preheat the oven to 180 °C. 2. Heat the oil over moderate heat in an ovenproof pan. 3. Cut a pocket horizontally into each chicken breast. 4. Season the chicken with salt and pepper inside and out. Spread 1 teaspoon of pesto into each chicken pocket. 5. Place 1 slice of cheese and 1 slice of tomato in each pocket. 6. Wrap each chicken breast in 2 strips of bacon – use toothpicks to secure if necessary. 7. Brown the bacon-wrapped chicken breasts in the pan for 3 minutes on each side. 8. Remove from the pan. 9. Deglaze the pan with the stock and remove from the stovetop. 10. Return the meat to the pan with the stock and place in the oven to bake uncovered for 10 minutes. Serve hot with a salad.
T I P : Make your own basil pesto! Place into a food processor: a big bunch of fresh basil, 2 cloves of garlic (peeled and chopped), a handful of pine nuts (optional – leave out if you’re allergic), ¼ cup grated parmesan cheese, ¼ cup olive oil, dash of lemon juice, and salt and freshly ground black pepper. Pulse on medium speed until smooth and well combined. Sipho says: “Quickly whip up your own basil pesto (above) or use store-bought pesto. I prefer to use streaky bacon to wrap the chicken, but you can use any bacon cut that you like. Deglazing is also an easy way of cleaning a pan when some of the meat residue sticks to the bottom. To deglaze a pan really quickly, use an ice-cube of wine.”
Excerpted from Hearty Home Food by Siphokazi Mdlankomo, published by NB Publishers and available at leading bookstores and online
