Ingredients:
120-130g of chicken breast(s) per person, whole or sliced thinner
1 tbsp olive oil
1/2 tea spoon of sea salt
A big pinch of each, dried oregano and dried basil, or Italian seasoning (it should already have garlic powder so don’t add any extra)
1/3 tsp garlic powder
Fresh mozzarella (preferably bufala), cut into 1 cm slices; 3 slices per 1 piece of chicken
2 small tomatoes
4 basil leaves but it’s ok without too as the chicken has already been marinated in dried basil
1 tbsp balsamic vinegar
Instructions:
Heat the oven to 200 Celcius degrees
Heat an ovenproof skillet or griddle pan
Combine the oil, herbs, salt and garlic powder
Coat the chicken in the marinade
Place the chicken in the hot skillet or griddle pan and cook for 3 minutes on each side
Take the chicken off heat and place mozzarella and tomato slices on top. Transfer to the oven for the next 3 minutes
Plate up and garnish with a splash of balsamic vinegar, extra olive oil and fresh basil