Serves 4

For the pesto:
Large bunch of fresh basil leaves
Small handful of fresh parsley leaves
50g Parmesan, grated
30g pistachio nuts, shelled
Juice of 1 lemon
4 garlic cloves, crushed
60ml extra-virgin olive oil
Salt and black pepper

For the chicken:
4 chicken fillets
2 tbsp olive oil
2 x 125g balls of fresh Mozzarella, thinly sliced
200g cherry tomatoes, halved
4 handfuls of rocket

To serve:
Garlic bread, pasta or salad

1. In the bowl of a food processor, combine the herbs, Parmesan, pistachios, lemon juice and garlic and whizz into a thick paste.
2. With the machine running, slowly stream in the olive oil. Season to taste.
3. Using a sharp knife, butterfly each chicken fillet by cutting horizontally almost all the way through. Open each one out like a book. Cover with cling film and pound with a rolling pin until about ½cm. Season with salt and black pepper.
4. Turn the grill on to a high heat.
5. Heat half of the olive oil in a large pan over a medium-high heat. Add two of the chicken pieces and cook the chicken for 2-3 minutes per side until cooked through. Transfer to a baking tray, add the remaining olive oil to the pan and cook the remaining pieces of chicken.
6. When all of the chicken is on the baking tray, top with a tablespoon of the pesto and then layer over the sliced Mozzarella. Place under the hot grill for two minutes or until the cheese is melted and bubbling.
7. Transfer to serving plates and top with the tomatoes and rocket. Serve with garlic bread, buttered pasta or simply some salad.

Per Serving: 488kcals, 34.3g fat (7.2g saturated), 7g carbs (2.4g sugars), 40.4g protein, 1.8g fibre, 0.38g sodium

Top Tip: Leftover Caprese chicken would make the most amazing sandwich.