Mozzarella Chicken Melts

cook 20 mins
  • 1 tablespoon sun-dried tomato pesto
  • 2 tablespoons olive oil
  • 2 chicken breasts, halved horizontally
  • 4 thick slices of sourdough bread
  • 2 tablespoons tapenade
  • 175 g (6 oz) cherry tomatoes, halved
  • small handful of basil leaves, roughly torn
  • 150 g (5 oz) mozzarella cheese, drained and sliced
  • green salad, to serve
  • Mix together the tomato pesto and 1 tablespoon olive oil and spread over both sides of the chicken pieces.
  • Heat the remaining olive oil in a frying pan, add the chicken and cook for 8–10 minutes, turning once until the chicken is cooked through.
  • Toast both sides of the sourdough bread, spread one side with the tapenade, top with the cooked chicken, cherry tomatoes, basil and mozzarella. Cook under a preheated grill until the tomatoes are hot and the mozzarella has melted. Serve with a simple green salad.
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