(serves 4)

4 chicken breasts skin on

1 red onion thinly sliced

200g baby plum tomatoes halved

20ml olive oil

20ml balsamic vinegar

1 tbsp. runny honey

2 cloves garlic crushed

1 x 150g ball mozzarella sliced

1 small ciabatta roll torn into chunks

Small bunch fresh basil shredded



1: Place the chicken breasts skin side down in a large shallow oven proof pan over a medium to high heat along with a splash of oil for 3-4 minutes until golden, remove from the pan then pop in the onion and tomatoes, reduce the heat and cook for a few of minutes.


2: Place the chicken breasts back in, season with salt and pepper, cook uncovered in an oven set to 180c / gas mark 4 for 10 minutes.


3: While the chicken is in the oven whisk together the oil, vinegar, honey and garlic. Remove the pan from the oven then pour over the dressing, place the slices of mozzarella onto the breasts and scatter in the torn ciabatta, return to the oven and cook for a further 10 minutes or until the chicken has cooked through. Before serving scatter over the fresh basil and serve.