Chicken Caprese Skewers

📝 Ingredients

• 300 g chicken breast
• 1 tbsp olive oil
• ½ lemon (zest and juice)
• 1 garlic clove
• 1 tsp dried oregano
• 250 g cherry tomatoes (about 24)
• 1 ball of mozzarella (125 g drained)
• 12 fresh basil leaves
• 2 tbsp balsamic vinegar
• Salt, black pepper

🍴 Utensils

• Chopping board and knife
• Bowl
• Non-stick frying pan
• Fine grater
• 12 wooden skewers

📖 Steps

1. Cut the chicken breast into 24 cubes of about 2.5 cm. In a bowl, toss them with half the olive oil, the zest of the ½ lemon, the crushed garlic, the oregano, salt and pepper. Leave to marinate for 10 min at room temperature, or up to 2 hours in the fridge.
2. Heat the remaining oil in the non-stick frying pan over a medium-high heat. Sear the chicken cubes for 6 to 7 min, turning regularly, until golden on all sides and white all the way through: cut one open to check.
3. Off the heat, pour the juice of the ½ lemon over the chicken and stir to lift the caramelised bits from the pan. Leave it to cool slightly on a plate for 10 min: if skewered too hot, it would melt the mozzarella and wilt the basil.
4. Meanwhile, rinse and dry the cherry tomatoes. Drain the mozzarella, pat it dry with kitchen paper and cut it into 12 cubes of about 2 cm. Gently rinse the basil leaves and pat them dry.
5. Assemble 12 skewers: thread onto each one a cherry tomato, a chicken cube, a basil leaf folded in half, a mozzarella cube, a second chicken cube and then a second tomato. Push the ingredients towards the centre so everything holds together.
6. Arrange the skewers on a platter, give them a grind of black pepper and add a pinch of salt to the mozzarella. Just before serving, drizzle with balsamic vinegar, or serve it on the side for dipping.