Roast Chicken with Mozzarella, Basil, Tomatoes and Croutons

Here are the process of making Roast Chicken with Mozzarella, Basil, Tomatoes and Croutons.

INGREDIENTS

1. 150g leftover roast chicken, or cooked chicken breast


2. 1 slice bread


3. 4 tbsp. olive oil


4. 1 tbsp. balsamic vinegar


5. 1 tsp. Dijon mustard


6. 4 ripe plum tomatoes


7. 40g fresh mozzarella


8. Small handful basil


9. Small handful green leaves – try rocket, watercress or baby spinach


10. Sea salt, cracked black pepper to season

METHODS

1. Thinly slice the roast chicken and season well with sea salt and cracked black pepper. Cut the bread into small chunks.


2. Heat 1 tbsp. olive oil in a frying pan on a medium heat.


3. Add the bread chunks and cook for five minutes until golden brown. Remove from the croutons from the pan and season while warm.


4. Make the vinaigrette by whisking together 2 tbsp. olive oil, balsamic vinegar and mustard. Taste and adjust the seasoning as needed.


5. The balsamic vinegar adds a touch of sweetness but if you want to increase this add a drizzle of honey.


6. Slice the tomatoes and leave to marinate in 1 tbsp. olive oil and a little sea salt and cracked black pepper.


7. If the tomatoes are not juicy or ripe enough, you can leave them to ripen in a warm place – or even add a sprinkle of sugar for a quick fix.


8. Roughly tear the mozzarella into bite sized pieces.


9. Place the chicken, mozzarella and tomatoes in a bowl, add the basil and green leaves.


10. Just before eating pour the vinaigrette on top, then stir so that all the flavours combine.

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