Chicken margherita melt
This recipe requires preparation in advance!
Chicken margherita melt | |
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Servings: | Serves 2 |
Calories per serving: | 477 |
Ready in: | 2 hours, 20 minutes |
Prep. time: | 2 hours |
Cook time: | 20 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 24th October 2014 |
Best recipe reviewA sort of one-handed pizza 5/5 This looks great and tastes as good as any pizza. And you can eat it with one hand! |
While I'm away, Anne, my partner usually take the 'easy way out' when it comes to cooking and gets ready-meals. She was very taken with Morrison's Chicken margherita melt and asked if I could make it as she enjoyed it so much.
This is my attempt at reproducing a version of it. The original ready meal came with roast potatoes, but I think it would be nicer in flour or corn tortillas.
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 2 chicken breasts, skin removed
- 2 tablespoons balsamic vinegar
- 2 fat cloves of garlic, peeled and crushed
- Salt and freshly ground black pepper
- Half a teaspoon of Mexican oregano - Normal oregano is perfectly good, but not quite a strongly flavoured
- 1 egg, beaten
- Flour for dredging - I love to use masa harina or fineyellow cornmeal for this but plain flour is fine
- 1 ball of mozzarella cheese thinly sliced
- 4 fresh tomatoes
- 1 clove of garlic, peeled and crushed
- Small bunch of spring onions
- Freshly picked basil leaves
- 1 small red chilli, sliced, seeds removed if preferred
- 1 small green indian chilli, sliced, seeds removed if preferred
- Zest and juice of 1 lime
- 2 tablespoons of Olive oil
- Salt and pepper
Mise en place
- Flatten the chicken breasts by bashing them with a rolling pin between a sheet of greaseproof paper; see here for more detailed steps and a neat tip
- Add the flattened chicken breasts to a Lock & Lock box together with salt, pepper, crushed garlic, balsamic vinegar and the Mexican oregano
- Clip on the lid, shake like mad to mix the marinade and coat the chicken
- Refrigerate for a few hours if possible
- Prepare your grill so you can melt the mozzarella when you are ready to serve
- Warm a serving platter
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Laid out on a flour tortilla, with a little sour cream too!
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Serve yourself! Not up to Jamie Oliver's presentation standards but it worked well for us.
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Direct from grilling
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Ready to grill
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Pan fried for 9 minutes
Method
- Prepare 3 plates, one with your dredging flour, one with the beaten egg and the last with breadcrumbs
- Heat a large frying pan over a medium heat and add a few tablespoons or olive oil
- Dredge both sides of the marinaded chicken in a saucer of your flour to coat. This helps the beaten egg to stick to the meat
- Dip the floured chicken in the beaten egg and then pull it through the breadcrumbs and pop them into the hot frying pan
- Cook for 4 minutes on each side or until the chicken is properly cooked and pop them onto a paper towel
- Slice the cooked chicken into 2.5 cm (1") thick strips and place on a baking tray. I've used a silicone baking mat as it's easier to clean and does not stick
- Place the mozzarella on top of the cooked chicken and grill until it's nice and gooey
salsa and tortillas
- Chop the tomatoes into eight slices
- Slice the spring onions on the diagonal
- Roughly tear the basil leaves into pieces to release their aromatics
- Add these to a bowl together with the chopped chillies, lime juice and zest, olive oil and seasoning and mix well
- Microwave the corn tortillas for 1 minute to warm them
Serving suggestions
Serve the cheesey chicken from a hot platter and roll up the tortillas together with the salsa
Recipe source
- My variation on a Morrisons ready meal; Chicken Margherita melt
Variations
This would be good with rice, roast potatoes, even as a filling for taco shells.
Chef's notes
My original choice was to serve this with pitta breads, that would probably have been a bit easier to eat and less messy than soft tortillas.
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