Caprese-stuffed chicken breast with salad and bread

Ingredients

For 1 serving

• Chicken breast140 g
• Light mozzarella40 g
• Tomatoes60 g
• Basilto taste
• Mixed salad greens80 g
• Bread60 g
• Extra virgin olive oil8 g
• Dried oreganoto taste
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Preheat a conventional oven to 200 °C. Drain the mozzarella, slice it and pat it dry with kitchen paper; wash the tomato, slice it thinly and pat it dry so the filling doesn't make the meat soggy.
2. With a sharp knife cut a deep pocket into the thickest side of the chicken breast, without piercing the other side; salt it inside and out.
3. Fill the pocket with the mozzarella, tomato and basil leaves, close it with a cocktail stick and put the chicken in an ovenproof dish; dress it with half the oil and the dried oregano.
4. Bake for 22 minutes, until golden, white inside and the mozzarella has melted.
5. Let it rest for 2 minutes and remove the cocktail stick. Wash the mixed salad, dress it with the remaining oil and a pinch of salt and serve it with the chicken and the bread.