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Chicken campagnola recipe

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Created by Mandy Sinclair

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Photography: Dean Wilmot

Cuisine: Italian
Servings: Serves 4
Cooking Time: Less than 30 minutes
Course: Lunch, Main

Chicken campagnola

Ingredients

2 chicken breast fillets
2 tablespoons oil
1 tablespoon capers, chopped
2 garlic cloves, crushed
2 tablespoons lemon juice
3-4 tomatoes, thickly sliced
250g mozzarella, thickly sliced
baby spinach, basil leaves, to serve

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Preparation

1. Cut each chicken breast through centre, so that you have 2 escalopes. Place each between 2 pieces of plastic wrap and flatten slightly with a rolling pin or mallet.

2. Heat oil in a large frying pan on medium. Add capers and garlic and cook for 1 minute. Add chicken and cook for 2-3 minutes each side, until golden. Pour over lemon juice and simmer for 30 seconds. Top each piece of chicken with tomato slices and mozzarella.

3. Place frying pan under a preheated grill and cook for 1 minute, until cheese is bubbling. Serve with baby spinach and basil salad.

Extra tomato recipes:

1. For a quick tomato tart, spread brie or a soft blue cheese over a sheet of puff pastry. Sprinkle with a little grated parmesan cheese and arrange tomato slices all over. Bake in a hot oven for 20-25 minutes, until puffed and golden.

2. Nothing can be more delicious than a tomato and mozzarella salad. Thickly slice 3 tomatoes and arrange on a serving platter. Top with torn buffalo mozzarella and basil leaves. Drizzle with extra virgin olive oil and serve.

If you enjoyed this Chicken campagnola recipe then browse more Italian recipes, Modern Australian recipes, child-friendly recipes, low-carb recipes and our most popular hainanese chicken rice recipe.

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