Bruschetta-Style Mozzarella Chicken
with Herby Lemon Risoni
What do you feel like for dinner tonight? A little pasta maybe? Or some chicken breast? Or maybe even bruschetta? Well, how about we combine all three into a delectable meal that only takes around half an hour to whip up! Perfect.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 block
mozzarella cheese
(Contains: Milk;)
1 unit
zucchini
1 clove
garlic
1 punnet
cherry tomatoes
1 bunch
oregano
½ unit
lemon
1 packet
chicken breast
½ sachet
Italian herbs
1 packet
risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
½ cube
vegetable stock
Not included in your delivery
olive oil
1 cup
water
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Grate the Mozzarella cheese. Dice the zucchini. Peel and crush the garlic. Halve the cherry tomatoes. TIP: It's much easier to cut tomatoes using a small serrated knife. Pick the oregano leaves. Juice the lemon (use suggested amount).
Heat a drizzle of olive oil in a large frying pan over a high heat. Season both sides of the chicken breast with salt and pepper. Add the chicken to the pan and cook each side for 2 minutes, or until golden. Transfer the chicken to an oven tray lined with baking paper and place in the oven for 10-12 minutes, or until cooked through. When the chicken has 2 minutes left of cooking time, sprinkle the Mozzarella over it and return to the oven until melted and golden.
Return the frying pan to a medium-high heat. Add the zucchini and cook for 3-4 minutes, until soft. Add 3/4 of the garlic and the Italian herbs (use suggested amount) and cook for 1 minute, until fragrant. Add the risoni, water (use suggested amount) and the** vegetable stock** cube (use suggested amount). Bring to the boil, reduce the heat to medium and simmer, stirring, for 10-15 minutes, or until all the water is absorbed.
While the risoni is cooking, combine 1/2 the cherry tomatoes, the oregano and a pinch of the remaining garlic in a medium bowl. Add the lemon juice (1 tsp for 2 people / 2 tsp for 4 people), a drizzle of olive oil and a pinch of salt and pepper. TIP: Add more lemon juice or garlic depending on your taste preference.
When the risoni has finished cooking, stir through the remaining cherry tomatoes and the lemon juice (1 tsp for 2 people / 2 tsp for 4 people). TIP: Feel free to add a little more lemon juice depending on your taste preference.
Divide the herby lemon risoni and mozzarella chicken between plates. Top the chicken with the bruschetta topping.
