Basil Chicken with Caprese Salad

Oh for the simple, fresh, beautiful tastes of Italy - it seems so many years since I visited. When I did go, many years ago, I travelled from Ancona to Rome, on to Florence, Verona and Venice. I ate this Insalata Caprese so many times. Its also called Tricolore Salad and I have noticed avocado being added - I'm not sure how authentic the avocado is - but it does go well.

Here I have kept it simple, drizzled with olive oil and sprinkled with black pepper. And served with a chicken breast stuffed with cream cheese and basil - to make it a more substantial evening meal.

Ingredients for the chicken:         (serves 2)

2 chicken breasts, skin removed
2 tbsp. cream cheese
6 leaves fresh basil

Chop the basil and add to the cream cheese, seasoning with a little black pepper. Make a pocket in the chicken breast and add the cheese mix. Seal with a cocktail stick and pop into a small baking dish. Cook at 200 C for 30 minutes.

Ingredients for the salad:

2 salad tomatoes, sliced
1 ball fresh mozzarella, sliced
basil leaves
olive oil

Method:

Place the tomatoes, cheese and basil neatly on the plate next to the chicken. Drizzle over a little olive oil onto the salad and season with salt and pepper. That's it. Serve with chips or bread, if liked.