"Basil, tomato and mozzarella are a banging combo! Smother pesto over chicken, and top it with gooey melted mozzarella. Make it a winner with roasted cherry tomatoes and crispy potatoes on the side."
Prep Time
30 min
Cuisine
Italian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (milk, egg, nut, sulphites)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the potatoes (skins on) into bite-sized pieces
2
Cut the red onion[s] into wedges, leaving the skins on (this helps them cook quicker!)
3
Add the chopped potatoes, red onion wedges and cherry tomatoes to a baking tray (or two!)
Add the balsamic vinegar, a pinch of salt and 2 tbsp [4 tbsp] olive oil and give everything a good mix up
Put the tray in the oven for 25-30 min or until the vegetables are soft and the potatoes are crisp – this is your caprese bake
4
Tear the mozzarella roughly
5
Add the chicken breasts to a tin foil-lined baking tray
6
Top the chicken with the classic basil nut pesto and mozzarella
Season with a pinch of salt and pepper
Put the tray in the oven for 15-20 min or until the cheese is golden and the chicken is cooked through (no pink meat!) – this is your mozzarella & pesto chicken
7
Once the vegetables are done, carefully cut off the root, then remove and discard the skins of the red onion
8
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