Taleggio, pear and basil chicken

For 4 people
  • 4 chicken breast fillet
  • 4 slices of Taleggio cheese*
  • 1-2 fresh pears, sliced
  • 2 handfuls of fresh basil leaves, finely chopped
  • 3 tablespoons sugar
  • 150 ml water
  • salt, pepper to taste
  • lamb's lettuce/songino
  • red chicory leaves/chioggia
  • rocket leaves/rucola/arugula
  • cherry tomatoes
  • extra virgin olive oil
  • balsamic vinegar (optional)
*soft, creamy Brie-like Italian cheese, quite stinky cheese

  • In a bowl, toss together the salad leaves and cherry tomatoes, add a dash of balsamic vinegar and olive oil, mix well and then divide over 4 plates.
  • In a small pot, caramelise the sugar by heating together the sugar and water, stirring frequently.
  • When the sugar is caramelised, add the chopped basil leaves.
  • Continue to cook this over low fire until the basil leaves soften and the mixture becomes syrupy in consistence, then set aside.
  • Heat up your oven grill.
  • On a baking sheet, lightly oil the 4 chicken breasts, season with salt and pepper, then grill for 3-4 minutes on each side.
  • When the second side is done, take chicken out, add the pear slices first, then top with the Taleggio slice.
  • Grill again until the Taleggio melts.
  • Put 1 chicken breast on each salad plate, and drizzle the basil syrup over the chicken.
  • Buon apetito!