Chicken campagnola

2 chicken breast fillets
2 tablespoons oil
1 tablespoon capers, chopped
2 garlic cloves, crushed
2 tablespoons lemon juice
3-4 tomatoes, thickly sliced
250g mozzarella, thickly sliced
baby spinach, basil leaves, to serve

1. Cut each chicken breast through centre, so that you have 2 escalopes. Place each between 2 pieces of plastic wrap and flatten slightly with a rolling pin or mallet.

2. Heat oil in a large frying pan on medium. Add capers and garlic and cook for 1 minute. Add chicken and cook for 2-3 minutes each side, until golden. Pour over lemon juice and simmer for 30 seconds. Top each piece of chicken with tomato slices and mozzarella.

3. Place frying pan under a preheated grill and cook for 1 minute, until cheese is bubbling. Serve with baby spinach and basil salad.

Serves 4