Chicken breast topped with tomatoes, herbs and parmesan, served with an olive and caper salad.
Pre heat the oven to 190'C.
Butterfly the chicken from cutting it horizontally from the end and working your way towards the centre, enuring the chicken remains in one piece. Season the chicken with the salt and pepper and place then on a non stick baking tray.
Roughly chop the sun blushed tomatoes, finely dice the garlic. Remove the stalks from the basil and finely slice the leaves. Mix the ingredients together and spoon the mixture on top of the chicken pieces. Finely slice the mozzarella and place two slices of mozzarella on top the the chicken.
Finally mix the breadcrumbs and the grated parmesan together and sprinkle over the tray, Finish the chicken with an additional sprinkle of salt and pepper and bake the chicken for 15 minutes.
Pick through the rocket and discard any limp leaves. Wash the rocket and mix with the capers and the parmesan shavings. Remove the stone from the kalamata olives and roughly chop them. Add the olives and the salt to the salad and mix well.
Whisk together the olive oil and the balsamic vinegar and add to the rocket salad.
Serve the chicken along side a generous serving of the salad.
«If you want to speed up your cooking time, wrap the chicken loosely in clingfilm and beat it with a rolling pin to make it thinner. »