2. Stuff the slits with mozzarella slices and fresh basil leaves. 3. Add a drizzle extra virgin olive oil and balsamic glaze.

Add the cooked chicken slices on top. Cut the cherry tomatoes in halves and put them on top of the chicken. Wash the basil ...

2. Add the chicken stock, tomatoes and basil. Season with salt, pepper and red pepper. 3. Bring to a boil and then reduce heat to simmer for about 30 minutes. 4. Serve warm with parmesan cheese.

Then lie the tomatoes on top of the pesto, overlapping slightly. Season generously with sea salt and freshly ground black pepper. Bake in the oven for 15-20 minutes or until the pastry border is ...

Chicken tomato pasta has to be the ultimate midweek ... Stir to combine, season to taste, then add the pasta and toss to coat. Add half the basil and half the Parmesan, then divide between two ...

Place the cherry tomatoes in a single layer on a baking ... and sauté until golden. Add the chicken stock (be careful: it may splatter), and bring to a vigorous boil; add salt to taste and ...

Stir in the passata, sugar, orange zest, raisins and basil. Season with salt and pepper. Reduce the heat to medium-low, return the chicken to the pan and cook gently for 20 minutes. Check for ...