Mediterranean Chicken Melt

bowl Serves 2


  • 2 skinless Chicken Breasts
  • 85g Sun-Dried Tomatoes, chopped
  • 65g Olives, pitted and sliced
  • 6 Mozzarella Cheese balls, sliced
  • 2 rashers of Bacon, sliced
  • 2 Tbsp fresh Basil leaves, torn, to garnish
  • 2 cups Spinach leaves, or mixed salad leaves, to serve
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  • Preheat the oven to 180ºC. Cut each piece of chicken in half lengthways and place 2 of the halves in an ovenproof dish.

  • Scatter over some of the tomatoes, olives and cheese to cover evenly.

  • Top with the other two chicken halves and garnish with the bacon.

  • Brush with a little oil and bake for 25 minutes at 180°C until cooked through and tinged golden brown.

  • Garnish with the fresh basil leaves and serve with lightly steamed spinach or mixed salad leaves.

  • Courtesy of Food Magazine. Recipe by Sarah Swain. Photography by Shaun Cato-Symonds.

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