Baked Chicken Breast à la Caprese on Herb Potato Purée

Ingredients

• 4 chicken breast fillets (150 g each)
• 2 tbsp Garofalo Natives Olive Oil (Extra)
• Salt
• Pepper
• 1 ball mozzarella (125 g; 45% fat in whole milk)
• 4 medium plum tomatoes
• a handful sage leaves (5 g)
• 70 g ORYZA (Selection Bio Pesto Zucchini)
• 800 g potatoes
• 200 ml hot milk (3.5% fat)
• 1 tbsp butter (15 g)
• 2 handfuls herbs (10 g; basil, parsley)
• 0.5 organic lemon (zest and juice)

Instructions

1. 1.

   Rinse chicken breast fillets, pat dry, and place in a greased baking dish with 1 tbsp oil. Score each fillet 3–4 times across the width with a sharp knife. Brush remaining oil over the cuts and season with salt and pepper.

2. 2.

   Halve the mozzarella and slice into rounds. Clean the tomatoes, remove stems, wash, and slice. Wash sage leaves and shake dry.

3. 3.

   Fill the meat cuts with mozzarella, tomato, sage leaves, and 2 tbsp pesto. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 25–30 minutes; raise the temperature to 200 °C (fan 180 °C; gas: level 3) five minutes before finishing so the mozzarella browns slightly.

4. 4.

   While the chicken cooks, peel, wash, and chop potatoes into small pieces. Boil in salted water for 15–20 minutes until tender.

5. 5.

   Drain the potatoes and mash with a potato masher. Stir in milk and butter until smooth. Wash herbs, shake dry, finely chop, and fold into the purée. Season with salt, pepper, lemon zest, and juice.

6. 6.

   Remove chicken from the oven. Spoon potato purée onto four plates and arrange the chicken fillets on top. Serve with remaining pesto.