Caprese hasselback chicken
TM6 TM5

Caprese hasselback chicken

4.0 (19 ratings)

Ingredients

  • 1400 g boiling water
  • 1 tsp salt, plus extra to season
  • 250 g dried risoni pasta
  • 4 chicken breasts (approx. 200 g each), cut deep slits (1 cm apart) into each breast (do not cut all the way through)
  • 18 - 20 semi sun-dried tomato strips in oil (oil reserved for drizzling)
  • 100 g fresh mozzarella, cut into thin slices (5 mm), then cut into halves
  • ground black pepper, to season
  • 2 tbsp basil pesto (see Tip), plus extra to serve (optional)
  • 2 bunches asparagus, trimmed and cut into pieces (4 cm)
  • 200 g cherry tomatoes

Nutrition
per 1 portion
Calories
2584 kJ / 615.2 kcal
Protein
63.5 g
Carbohydrates
54.6 g
Fat
13.5 g
Saturated Fat
4.9 g
Fibre
8.4 g
Sodium
380.2 mg

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