from my orchid kitchen

Inspired by the traditional and delicious Italian Caprese salad, this is a quick and healthy way to serve succulent chicken breasts topped with melted mozzarella cheese, ripe cherry tomatoes, fresh basil, and a touch of balsamic that the whole family will love.

The Ingredients

• Chicken - For the oven cooking times mentioned, whole but small chicken breasts are recommended, or 2 large breasts cut in half lengthwise instead.
• Mozzarella cheese - to obtain thick slices I simply used 2 pieces of fresh mozzarella cheese cut in half but can be replaced by pizza grated cheese.
• Cherry tomatoes - the chicken can also be served with another kind of tomato sliced or cut into pieces.
• Salt and Pepper - basic seasonings in savory dishes
• Powdered garlic and Paprika - are also quite common when it comes to chicken meat seasoning, but can be replaced by chopped fresh garlic or other herbs/spices to taste.
• Balsamic vinegar - it's optional, but in Caprese salad, it is very common to use it as a seasoning and it also complements well with the flavors present in this recipe.

How to make

• Start by seasoning the chicken breasts with salt and pepper. To make them more succulent, they can be left in brine in a proportion of 1 tablespoon for each 250ml of cold water (use enough water to cover all the meat) for 2 hours or at least 30 minutes, and drain it well before adding other spices (in this case it is not necessary to season it with salt, just the pepper).
• Then season with garlic powder and paprika on both sides.
• A frying pan is placed on the stove with a little olive oil where the chicken breasts will be seared for about 3 minutes (on each side), to also gain a little color.
• The oven is turned to 200ºC, and the chicken breasts are layered on a tray or other container that can stand oven heat, previously greased with a little olive oil. Bake for about 20 minutes.
• After that time, remove from the oven and place a slice of cheese over each breast, returning them to the oven for another 2 or 3 minutes (enough for the cheese to melt).
• Serve the chicken sprinkled with chopped basil, a little balsamic vinegar to taste, and the cherry tomatoes (those who like roasted cherry tomatoes can add them to the chicken breasts during cooking.

Caprese chicken recipe

Ingredients

4 (small) chicken breasts
4 thick slices of fresh mozzarella
20 cherry tomatoes (approximately)
2 tablespoons of balsamic vinegar (optional)
Chopped fresh basil
Salt and pepper
Garlic powder
Paprika powder

1. Season the chicken breasts with salt, pepper, garlic powder, and paprika.
2. In a frying pan, brown the chicken in a little olive oil, about 3 minutes on each side.
3. Remove the chicken to a heat-proof tray or container, and place it in the oven at 200ºC for about 20 minutes.
4. Place a slice of cheese on each breast, and return it to the oven just so that the cheese melts (2 or 3 minutes).
5. Before serving, decorate with cherry tomatoes, fresh basil, and balsamic vinegar.

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The ingredients

How to make

• Start by seasoning the hake portions with salt and pepper.
• Cut the onion into strips or half slices and chop the garlic.
• Cut leeks (previously washed) into strips or half slices.
• Grate the carrot in a food processor or a hand grater/mandolin.
• Chop the tomato into small pieces or cut into strips.
• In a large pan or similar (so that the portions of hake won't overlap), add a little olive oil and then the onion and garlic.
• Allow these to cook a little, just until the onion is translucent.
• Remove from the heat to start adding the remaining elements.
• Then add the green part of the leek (first you should add the green part, as it is more fibrous and thus cooks better), the tomato, the carrot, and finally the white part of the leek.
• Season with paprika, salt, chili flakes (or pepper), and sugar.
• Pour the white wine.
• Place the hake portions on top of the vegetables.
• Return to low heat and cover the pan.
• Let it cook until the hake is ready (the time will depend on the portion sizes).
• Check occasionally if there is liquid in the bottom of the pan, and if it's necessary, add a little bit of water so that it doesn't dry out and that we have some broth to serve with.
• It can be served with boiled potatoes or sweet potatoes, or if you prefer you can present only the fish along with the vegetables (it will probably be better to increase the quantities presented).

Hake with leeks and carrots recipe

1. In a large saucepan or similar (with lid) place a little olive oil, and on top, the onion cut into strips, and the chopped garlic.
2. Cook in low heat, without browning.
3. Remove from the heat.
4. Sprinkle with the paprika, and add half of the leek in thin slices (first you should add the green part, as it is more fibrous and thus cooks better).
5. Add the tomato cut into pieces or strips, and season with a little salt, sugar, and if you like with chili flakes.
6. Add the grated carrot and distribute it over the top, as well as the remaining leek.
7. Pour white wine.
8. Season the hake (preferably use without skin) with salt and pepper, and place on top of leek.
9. Cover the saucepan and bring it to a low heat until the hake is cooked, and keep adding (if necessary) a bit water from time to time so that it doesn't dry out.