Serves 4
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To serve

  1. Slice the chicken breasts in half lengthwise, so they’re thinner and will cook faster.
  2. Preheat the oven to 190°C/170°C fan/gas mark 5.
  3. In a large ovenproof pan, heat the butter and olive oil over medium heat. When hot, add the chicken breasts to the pan and sear until golden brown on both sides – approximately seven minutes per side. Remove from the pan and set aside.
  4. Add the garlic, shallots, and a pinch of salt to the pan and fry for five minutes, until soft.
  5. Add the balsamic vinegar and honey. Stir to combine well and allow to simmer until thickened.
  6. Add the chicken back into the pan, turning to coat in the glaze. Add the tomatoes to the pan around chicken, place in the oven and continue baking for a further eight minutes. Remove the pan from the oven, place a mozzarella slice on each breast, return to the oven to bake for a further 5-7 minutes, until the cheese is melted.
  7. Garnish with fresh basil and serve with pasta and your favourite summer salad.

Nutrition Facts

Per serving: 332 kcals, 11.9g fat (4.2 saturated), 11.6g carbs (9.2g sugars), 44.7g protein, 0.8g fibre, 0.224mg sodium