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Chicken alla Checca
Chicken alla Checca
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Impress guests with grilled chicken topped with rocket, tomato, and mozzarella by Curtis Stone. Perfect for outdoor entertaining.
Ingredients:
  • 56.88 gm olive oil, divided
  • 20.00 ml finely chopped shallot
  • 250g cherry tomatoes, halved
  • 2 boneless skinless chicken breasts (about 300g each)
  • 50g baby rocket leaves
  • 200g fresh mozzarella or bocconcini cheese, drained, torn into pieces
  • 1 lemon, cut into wedges
Instructions:
  • In a large frying pan over medium-high heat, warm 1 1/2 tablespoons of oil. Sauté shallot and garlic, stirring constantly, for about 30 seconds until shallots are translucent. Add tomatoes and cook for 1 minute until slightly softened. Transfer to a large bowl, season with sea salt flakes and freshly ground black pepper, and toss to coat. Let it sit for 15 minutes before using.
  • Start by heating up the barbecue to a medium-high heat. Detach the tenderloins from the chicken breasts and keep them aside. Flatten each chicken breast by pressing it down on a cutting board with the palm of your hand. Slice each chicken breast horizontally into 2 equal pieces using a sharp knife. Cover each piece of chicken breast with cling film and even them out by pounding them gently. Drizzle 2 teaspoons of oil over the chicken, including the tenderloins if you are using them, and season with salt and pepper.
  • Grill the chicken, turning occasionally, until deeply browned and nearly cooked, around 5 minutes. Flip the chicken and cook for another minute until fully cooked. Place the chicken on a serving platter and let it rest for 5 minutes before serving.
  • Sprinkle the arugula over the chicken. Drizzle the tomato mixture and mozzarella around the chicken and garnish with lemon wedges before serving.

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