Chicken caprese salad
skinless chicken breast
360 g, (buy 400g)
4 slice(s), (4 x 35g slices) crusty variety
2 large, sliced
120 g, sliced
- Heat oil in a large non-stick frying pan over medium heat. Cook chicken, turning often, for 10-12 minutes or until cooked through. Transfer to a plate.
- Meanwhile, toast bread until light golden. Set aside for 2 minutes to cool. Tear into bite sized pieces. Combine pesto and juice in a small bowl.
- Thickly slice chicken. Arrange tomato and bocconcini on plates and top with chicken and bread. Drizzle with pesto dressing to serve.