• 250ml balsamic vinegar
  • 1 tbsp caster sugar
  • 4 boneless and skinless chicken thighs
  • 1 tbsp olive oil
  • 150g mozzarella, cut into 4 thick slices
  • 150g plum tomatoes, halved
  • 1 small handful of basil leaves
  • 8 black olives, sliced


  1. 1

    Bring the vinegar and sugar to the boil in a small saucepan, then reduce the heat to low and simmer for 15 minutes until slightly thickened. Remove from the heat and set aside to cool.

  2. 2

    Pat the chicken dry and season well. In a medium frying pan with a lid, add the oil over a medium/high heat until hot. Add the chicken to the pan and cook for 3 minutes on each side until golden brown and almost cooked through. 

  3. 3

    Top each piece of chicken with a slice of mozzarella, cover with a lid and cook for a further 4 minutes until the mozzarella has melted and the chicken is completely cooked through.

  4. 4

    Remove the pan from the heat and scatter over the tomatoes. Scatter over the basil and olives and drizzle with the balsamic glaze. Serve with lots of crusty bread to mop up the juices from the pan. 

Nutritional Details

Each serving provides
  • Energy 1315kj 314kcal 16%
  • Fat 16.2g 23%
  • Saturates 6.6g 33%
  • Sugars 14.8g 16%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 703kj/168kcal

Each serving provides

17.1g carbohydrate 0.8g fibre 24.6g protein

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