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– warm chicken salad with melted cheese croûtes. Scatter the avocado, chicken, pepper and tomatoes over the salad, then top each with two cheese croûtes. Enjoy the bright, fresh flavors of tomato and basil in this quick and easy dish.

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Composition - Chicken, chilli, tomato and mozzarella warm salad!:

1. You need 2 - large chicken breasts
2. Take 800 ml for chicken stock
3. Get 1 handful for fresh herbs, I used thyme, bay, rosemary and parsley
4. Get 1 tbsp - pepper corns I used green ones
5. Provide 3 - spring onions finely sliced
6. Need 10 small cherry tomatoes halved
7. Need 1 of large garlic clove finely chopped
8. Prepare 4 tbsp for olive oil
9. Prepare 4 Rosemary sprigs take off the needles, discard stalk
10. You need 1 of large red chilli finely diced
11. Take - Salt and pepper
12. Provide 1 large avocado diced
13. Require Half of juice lemon
14. You need Handful of rocket leaves
15. You need 2 tbsp panko bread crumbs (optional)

Chicken Parcels With Basil, Tomato And BocconciniDelicious. basil leaves, dried tomatoes, bocconcini, green beans, chicken breast. Chicken salad with avocado, arugula and tomatoes. horizontal top. Delicious assortment of farm fresh vegetables with knife on grey wooden background , top view. Salad with red lentils, spinach leaves, cherry tomatoes, chicken meat and mozzarella chella cheese with olive oil in ceramic plate.

Chicken, chilli, tomato and mozzarella warm salad! steps:

1. Take a medium sized pan place the fresh herbs in (leaving 3 sprigs of rosemary to one side). Place in the chicken breasts, pour over hot chicken stock. Add salt and the peppercorns as well.
2. Bring to the boil, turn it down, place on the lid and gently simmer for 10 minutes, when ten minutes is up set the pan aside still keeping the chicken breast in the warm stock, they will still continue to poach whilst you are preparing everything else.
3. Meanwhile prepare the veggies etc.
4. Put 3 tbsp of olive oil warm on a medium heat, throw in the spring onions, garlic, tomatoes and rosemary, add a sprinkling of salt too. Warm through for 10 minutes.
5. Next prepare the avocado, squeeze the lemon in it to stop it from browning.
6. In a small frying pan add the tablespoon of olive oil, heat it fairly high, add the bread crumbs, fry until golden brown, once browned drain into kitchen paper to absorb some of the oil.
7. Careful take out the chicken breasts from the liquor, then pull apart with some forks.
8. Place on to a serving plate.
9. Next drain the mozzarella, then pull apart and place on to the plate also.
10. Next add the avocado. And spoon some of the tomatoes and oil.
11. Scatter the rocket on top then sprinkle on the bread crumbs.
12. Finally drizzle the balsamic vinegar, tuck in and serve!
13. Bon Appetite!

In this version, chicken breasts replace the veal, and a salad of tomatoes and mozzarella tossed with garlicky basil oil acts as the foil to the meat. Taste tomato-mozzarella salad and add more salt and-or basil oil if needed. Serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil. Thick slices of tomato and mozzarella, flavored with fresh basil leaves, olive oil, and a beautiful balsamic reduction. I love Caprese Salad so much it actually hurts.

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