5 tablespoon(s) olive oil
4 chicken, breast fillets
1 clove of garlic, crushed
5 sprig(s) thyme, fresh
4 slices mozzarella
2 tablespoon(s) balsamic vinegar
1 tablespoon(s) mustard, soft
1 teaspoon(s) brown sugar
600 g broccoli, in florets
1 tomato, cut into crescents
1/4 bunch basil, to serve


1.Preheat the oven to 180οC (356ο F) set to fan.
2.Heat 2 tablespoons olive oil in a frying pan over medium heat.
3.Season the chicken fillets with salt and pepper, and sauté for 1-2 minutes on each side.
4.Add the garlic, the thyme, and sauté for 1 more minute.
5.Transfer onto a baking pan and roast for 15 minutes.
6.In the last 5 minutes, spread 1 mozzarella slice on top of each chicken and keep roasting.
7.At the same time, in a bowl, mix the balsamic vinegar with the mustard, brown sugar, and olive oil with a hand whisk, until the sugar is dissolved. Set 1 tablespoon aside, to serve.
8.Add the broccoli florets into the bowl, and transfer onto a baking pan lined with parchment paper.
9.Roast for 25 minutes until the broccoli is tender
10.Spread the tomato slices over the chicken and serve with the broccoli, basil leaves, and the sauce that you put aside.

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