Pollo Margherita
Chicken Breasts with Cherry Tomatoes, Mozzarella and Basil
About This Recipe
Are you looking for a delicious cheese recipe with a difference? If you are, you’ve found it! Here’s my chicken breasts with cherry tomatoes, mozzarella and basil for you to enjoy.
I’m from Naples, the city that invented pizza, and I’ve been brought up with them all my life. There is nothing quite like a freshly cooked Margherita pizza. I love the flavour so much that I have copied the ingredients and added them to this chicken recipe to give me that Italian kick I sometimes crave. It is important not to use buffalo mozzarella for this recipe as it is very milky and releases a lot of liquid when cooked.
Ingredients
- 4 Chicken Breasts, Skinless & Boneless
- 6 Tablespoons Olive Oil
- 4 Cloves Garlic, Peeled & Finely Sliced
- 2 x 400g Cans Cherry Tomatoes
- 10, Plus Extra For Garnish Basil Leaves
- 3 x 125g Mozzarella Balls, Drained & Sliced
- To Taste Salt & Black Pepper
Weight Converter
Found in This Book

Feast your eyes on the finest chicken breasts with cherry tomatoes, mozzarella and basil! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
- Slash each chicken breast four times with a sharp knife, cutting as far as the middle of the breast.
- Heat the olive oil in a large frying pan over a medium heat and gently fry the garlic and the chicken for 2 minutes on each side until golden all over.
- Tip in the cherry tomatoes with the basil and season with salt and pepper. Stir all together.
- Cook, uncovered, over a medium heat for 12 minutes. Halfway through cooking, turn over the chicken breasts.
- Meanwhile, preheat the grill to the highest setting.
- Remove the pan from the heat and place the mozzarella slices on top of the chicken breasts. Grind over some black pepper and put the pan under the grill for about 1 minute or until the cheese starts to melt.
- Protect the handle of the frying pan with foil if necessary.
- To serve, pour some of the tomato sauce in the middle of each serving plate, place a breast of chicken on top and garnish with basil leaves.
- Serve with your favourite vegetables and warm crusty bread.
Once you’re done, simply sit back and enjoy your chicken breasts with cherry tomatoes, mozzarella and basil and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.
More RecipesGet Inspired
Risotto con zucchini e zafferanoCourgette & Saffron Risotto
Saffron, sometimes referred to as 'red gold' because of its deep ruby-red colour, flourishes in the fertile hills of Sardinia's Medio Campinado province in southwestern Sardinia. The locals use it liberally in their cooking, but given its high price in Britain I tend to use it sparingly and in dishes where it will be one of the star attractions such as this delicately-flavoured risotto. The courgette...
4
Serves12
IngredientsRice
Main IngredientPetti di Pollo al Mascarpone, Salvia e LimeChicken Breasts in Creamy Sage & Lime Sauce
Chicken breasts are such a great option for an easy, quick and healthy midweek supper and this creamy sauce has a fabulous citrus kick. I like to serve this with a simple crisp green salad and some boiled new potatoes or – even better – my Mushroom Rice.
4
Serves14
IngredientsChicken
Main IngredientZuppa di Verdure all’OrtolanaChunky Winter Vegetable and Cannellini Bean Soup
I created this soup when I was cooking for friends who are vegetarian and they all watched me and wrote down the recipe so I figured if they were impressed, hopefully you will be too. I have used six different kinds of vegetables to make the wholesome soup you’d expect but the bread, cheese and beans give it an even more rustic feel. It’s the perfect evening family meal or a great starter for friends...
6
Serves15
IngredientsVegetables
Main IngredientBruschetta Di Fave e MentaBroad Beans and Fresh Mint Bruschetta
Bruschetta is definitely one of the main dishes for an Italian antipasti. The freshness of the mint together with the broad beans is a fantastic combination that will fill you up and yet won’t leave you feeling heavy. You can substitute the broad beans with butter beans and if you don’t have fresh mint, use fresh leaf parsley or chives.
4
Serves8
IngredientsVegetables
Main IngredientBrasato di coniglio con liquore al mirto e vino rossoRabbit Braised in Mirto Liqueur and Red Wine
Rabbit has a lovely mild, gamey flavour and firm, meaty texture; if you haven’t tried it, I urge you to do so. Ask your butcher to prepare it for you. If you really don’t fancy rabbit, chicken pieces make a good substitute. Mirto liqueur is often available in Italian delicatessens or online, but if you can’t find it use port or sloe gin instead.
4
Serves14
IngredientsRabbit
Main IngredientSaltimbocca di TacchinoTurkey Saltimbocca with Sage and Parma Ham
For anyone who loves turkey but is bored with the traditional ways of cooking it, you have just found the recipe that you need. In my house we have saltimbocca at least once a week because it’s easy to prepare and most importantly full of flavour. You can definitely try it with chicken breasts and, if you don’t like Parma ham, use pancetta. In the event that you don’t have Marsala wine, a good...
4
Serves7
IngredientsTurkey
Main Ingredient
Discuss This Recipe