Imagine a Sunday lunch so effortlessly elegant yet undeniably comforting: juicy chicken breasts infused with the bright, fresh flavours of a classic Caprese salad, nestled within a warm, fluffy biscuit roll. This Caprese Chicken & Biscuit Roll recipe is the perfect blend of Italian inspiration and Southern charm, offering a delightful twist on familiar favourites. The combination of sweet basil, ripe tomatoes, creamy mozzarella, and tangy balsamic glaze elevates the simple chicken breast to a culinary masterpiece, all wrapped up in a homemade biscuit for a truly satisfying meal.
Forget complicated techniques and lengthy prep times; this recipe is designed for ease and deliciousness. The vibrant flavours and textures will impress your family and friends, making it a perfect choice for a special occasion or a simple weeknight dinner. To embark on this culinary adventure and create this unforgettable dish, let's dive into the detailed step-by-step instructions.
Tools Needed
- Non-stick pan
- Bowl
- Whisk
- Baking tray
- Baking paper
- Pastry bag
Ingredients
- Sliced chicken breast: 600g
- Flour
- Oil: 2-3 tbsp
- Onion
- Cherry tomatoes: 70g
- Salt
- Basil leaves
- Tomato puree: 100g
- Sliced mozzarella: 200g
- Egg: 1
- Sugar: 80g
- Vanilla sachet: 1
- Milk: 300ml
- Vegetable cream: 150ml
- Egg whites: 4
- Seed oil: 70ml
Step-by-Step Instructions
Step 1. Prepare the Caprese Chicken
- Lightly flour the chicken breast.
- Heat oil in a non-stick pan. Add chicken and brown on both sides, seasoning with salt.
- Remove chicken and set aside. In the same pan, sauté onion, then add cherry tomatoes, salt, and basil. Cook for a few minutes.
- Add tomato puree and cook for 10 minutes. Return chicken to the pan, topping each slice with tomato paste.
- Add mozzarella and more cherry tomatoes. Cover and cook until mozzarella melts.
- Garnish with fresh basil. The Caprese chicken is ready.
Step 2. Make the Diplomatica Cream
- Whisk together egg, sugar, vanilla, and a little milk. Gradually add remaining milk and cook until thickened, stirring constantly.
- Cool the cream and cover with cling film.
- Whip the vegetable cream separately and set aside.
- Once the cream is cold, gently fold in the whipped cream.
Step 3. Bake and Roll the Biscuit
- Separate egg whites and yolks. Whip egg whites with salt until stiff peaks form, gradually adding sugar.
- Beat the yolks slightly and gently fold into the egg whites. Add oil, flour, and vanilla, mixing delicately.
- Spread the batter in a baking tray lined with baking paper and bake at 160°C until cooked.
- Spread half of the diplomatica cream on the biscuit, leaving space at the edges. Roll up the biscuit using the baking paper.
Step 4. Assemble and Decorate
- Pipe the remaining cream on top and decorate with crumbled biscuit pieces.
Read more: Classic Beef Spiedini: Italian-Style Kebabs Recipe
Nutrition
- N/A
FAQs
1. Can I use store-bought biscuits instead of making them from scratch?
Absolutely! Store-bought biscuits will save you time, but homemade ones add a delicious, extra layer of flavor.
2. What can I substitute for fresh basil if I don't have any?
Dried basil can be used, but use about 1/3 the amount. Alternatively, fresh oregano or parsley would also work well.
This Caprese Chicken with Creamy Biscuit Roll recipe is a guaranteed crowd-pleaser, offering a delightful balance of flavors and textures that will leave everyone satisfied. From the simple preparation to the impressive presentation, this dish is perfect for any occasion. So gather your ingredients, follow the steps, and enjoy a truly memorable Sunday lunch!