Chicken breast
30 minutes
Stuffed crumbed chicken breasts

1. To make the chilli crisp, place all the ingredients into a small saucepan over a low heat and simmer for 5–8 minutes, or until golden. Turn off the heat and allow to cool, then decant into a clean jar. It will keep in the fridge for up to 2 weeks.
2. Cut the tomatoes into quarters and halves. Sprinkle them with sea salt and drain in a colander for 15 minutes.
3. Top with the bocconcini, olives and basil and spoon over the chilli crisp.
Cook’s note: The chilli crisp adds massive flavour and crunchy texture.
Photographs: Myburgh Du Plessis
Food assistant: Claire-Ellen Van Rooyen