Caprese {stuffed} Chicken

Call me a fanatic, but I do love a caprese salad! The simple, yet bold flavours just speak to me.
I love the classics in general; I was just telling a friend the other day about how I switched from my ever-trusty Essie Mademoiselle nail varnish {super safe and classic – a nude if you like} to a more daring {!!} nude…with a hint of glitter! How wild!
My best friend also always jokes that her mom and I always go for the same outfits and we both love navy! {I’m not allowed to buy another navy coat this winter..!}
But, in my defense, her mom dresses great and navy will always be a classic.

Such is the caprese, it will always be fab and you can never go wrong – it’s a definite classic!
So, just to liven things up a bit, I decided to do a different version of the caprese – a hot version with chicken.

You will need:
6 chicken breasts, boneless {skin on or off, but to be honest I think on would be better, but what a mission to find! And when you do find it, it’s not boneless?!}
12 thin slices of mozzarella cheese
Plain cream cheese
12 basil leaves
Olive oil
Salt & pepper
Small rosa tomatoes
A handful of pine nuts, toasted

Start by slicing open the chicken breasts, but don’t cut them all the way through, it should look like a little open book, and season with salt and freshly ground black pepper.
Now, get a good chunk of butter and a splash of olive oil heated in a large pan and gently cook the inside of the chicken breast. {With the open side facing down in the pan.} This will ensure that the chicken cooks more easily and doesn’t become bone-dry. You just want the inside to be slightly cooked and golden, not cooked all the way through.
Remove from the pan and then start stuffing the chicken:
Spread a dollop of cream cheese
Sprinkle with the toasted pine nuts
Place basil leaves
Place slices of cheese
Close them up and tie with string
Return these to the hot pan and cook until the outside of the chicken is golden brown.
Remove them again and set aside.
Add more olive oil to the same pan and add the tomatoes {keep them whole}. Cook on low heat until the tomatoes have gone soft and formed a reddish oil. Return the stuffed chicken to the tomatoes in the pan and let everything heat through.

So delicious- enjoy!

{Serve it with cauli mash or a simple broccoli salad: baby salad leaves with wild rocket, watercress and lightly steamed broccoli, drizzled with olive oil and lemon juice.}





My twist on the classic Caprese Salad

As you know, I love simple flavours, using less ingredients and letting them shine.
Well, the caprese salad is such a great example of simple flavours that shine: from Capri, it usually consists of sliced fresh tomatoes, mozzarella and sweet basil, drizzled with olive oil & salt.
Now, as you also know, I love aubergine. No, I LOOOVE aubergine!
Long ago, like, a couple of years, I made these yummy aubergine stacks with grilled polenta, tomato and basil. I guess that’s where my Caprese was born, because I’ve made versions of it ever since.
Right, let me get to the point…

You will need:
Aubergine, sliced
Mozzarella or a soft white Gouda, sliced
Tomatoes, sliced {I used rosa tomatoes, but any will do}
Sweet basil
Pine nuts
Olive oil

Rub the aubergine slices with olive oil and grill until golden. Let it cool and place on a serving plate.
Top with sliced cheese, tomato and basil.
Dry roast pine nuts and scatter over the salad. Drizzle with olive oil and salt.

This salad is great as a starter, as it’s meant to be enjoyed traditionally, or as a side dish to a roast chicken. In fact, I’d say it’s brilliant with chicken!


The result – a nutty and earthy salad with the freshness of basil & tomatoes.
I could easily and happily eat the entire plate!
Enjoy! X

Friday – Green Egg Roast Chicken

Roast chicken & caprese salad image

Can you say yum?!

The Big Green Egg – one of my favourite cooking tools! Yes, it’s a ‘braai’ of sorts, but you can do anything in it, I’ve even baked a cake! There is just no comparison to the taste it gives to your braai goodies, so yum.

Anyways, so enough punting of the Egg – here’s tonight’s recipe:

1 whole free range chicken

spicy Cajun rub

Robertsons portugese chicken spice

1 lemon

Olive oil

Rub chicken with olive oil, Cajun rub and Portuguese chicken spice.  Slice lemon in half and place both halves inside the chicken.  In a roasting dish, roast chicken in your Green Egg / Weber / braai for 40 minutes. After 40 minutes, place chicken directly onto the grill and grill for another 40 minutes until done. (You want it to be just juicy and cooked – not overcooked! I think we had the temperature at about 180C)

While the chicken was roasting, I also added a few slices of aubergine onto the grill, along with the chicken (aubergine was dipped into the olive oil and spice mixture in the roasting dish that the chicken was in).

My take on a caprese salad:

aubergine slices (grilled as explained above for about 20 minutes)

mozerella cheese

sweet basil

tomato slices

toasted pine nuts

olive oil


Assemble by layering slices of aubergine, cheese, tomato and basil. Drizzle olive oil and add a sprinkle of sea salt. Sprinkle with toasted nuts.

We enjoyed this scrummy meal with a glass of Van Loveren Pinot Grigio.

Enjoy! X