Bruschetta-Style Mozzarella Chicken

Heat a drizzle of olive oil in a large frying pan over a high heat. Season both sides of the chicken breast with salt and pepper. Add the chicken to the pan and cook each side for 2 minutes, or until golden. Transfer the chicken to an oven tray lined with baking paper and place in the oven for 10-12 minutes, or until cooked through. When the chicken has 2 minutes left of cooking time, sprinkle the Mozzarella over it and return to the oven until melted and golden.

Return the frying pan to a medium-high heat. Add the zucchini and cook for 3-4 minutes, until soft. Add 3/4 of the garlic and the Italian herbs (use suggested amount) and cook for 1 minute, until fragrant. Add the risoni, water (use suggested amount) and the** vegetable stock** cube (use suggested amount). Bring to the boil, reduce the heat to medium and simmer, stirring, for 10-15 minutes, or until all the water is absorbed.

While the risoni is cooking, combine 1/2 the cherry tomatoes, the oregano and a pinch of the remaining garlic in a medium bowl. Add the lemon juice (1 tsp for 2 people / 2 tsp for 4 people), a drizzle of olive oil and a pinch of salt and pepper. TIP: Add more lemon juice or garlic depending on your taste preference.

When the risoni has finished cooking, stir through the remaining cherry tomatoes and the lemon juice (1 tsp for 2 people / 2 tsp for 4 people). TIP: Feel free to add a little more lemon juice depending on your taste preference.