Ingredients
- 6 shallots finely chopped
- 1 large garlic clove crushed
- 2 tbsp olive oil
- 1 tbsp finely chopped basil leaves
- 600gm chicken (thigh/breast/tenderloins)
- 300gm mixed baby tomatoes halved
- 140gm bocconcini
- Caramelised balsamic vinegar
- 1 packet Organic ramen noodles
Method
- Combine the shallot, garlic, 1 tbs oil and the extra basil in a bowl. Season. Heat the remaining oil in a large ovenproof nonstick frying pan over medium-high heat. Season the chicken and cook, turning, for 4 minutes or until browned. Remove the pan from the heat.
- Preheat the oven grill to high. Scatter the tomato around the chicken. Spread chicken with half the basil mixture. Top with the bocconcini and spoon over the remaining basil mixture. Drizzle tomato with balsamic vinegar. Season. Grill for 8 minutes or until the cheese melts and tomatoes blister.
- Cook ramen noodles as per packet directions, divide into 4 bowls then top with caprese chicken and serve.
Product used in recipe
- HAKUBAKU - HAKUBAKU ORGANIC RAMEN NOODLE 270G
