Time: 25 min.
Complexity: easily
Servings: 4

This recipe makes dinner a breeze: no defrosting required! Simply pan-fry the chicken until golden brown (don't worry, there's no splattering), then top with fresh tomato slices and cheese once the breasts are partially defrosted to preserve their juiciness. The flavor of this dish is inspired by the classic Italian caprese salad with tomatoes, mozzarella, and basil. Only use chicken breasts frozen flat, individually.

Ingredients:

• 1 tbsp. l. olive oil
• 4 individually frozen boneless, skinless chicken breast halves (about 220g each)
• 1 bull's heart tomato, cut into four 0.5cm thick slices.
• 220 g mozzarella, cut into four 0.5 cm thick slices.
• 1/4 cup fresh basil leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken breasts, salad tomatoes, mozzarella cheese, basil

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Preparation:

Step 1
• Heat olive oil in a large nonstick skillet over medium heat. Carefully add the chicken to the skillet and cook, covered, until golden brown on the bottom, about 10 minutes.
Step 2
• Turn the chicken over, sprinkle with 1 teaspoon of salt and 1 teaspoon of black pepper, and top with the tomatoes, followed by the mozzarella slices. Sprinkle the mozzarella with a pinch of salt and pepper.
Step 3
• Cover the pan and continue cooking until the mozzarella is melted and a meat thermometer inserted into the thickest part of the breast registers 165°F (74°C), about 10 more minutes.
Step 4
• Sprinkle the chicken with basil before serving.

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