Warm Butterbean Caprese with Blistered Tomatoes, Pesto-Crumbed Chicken & Buffalo Mozzarella

Name: Warm Butterbean Caprese with Blistered Tomatoes, Pesto-Crumbed Chicken & Buffalo Mozzarella
Prep time: 15 min
Cook time: 30 min
Ingredients: 2 tbsp olive oil; 1 small onion (finely sliced); 2 garlic cloves (thinly sliced); 400 g cherry tomatoes; 1 tbsp tomato purée; 1 x 400g tin butterbeans (drained and rinsed); 1 - 2 tsp capers (drained (optional)); Salt & black pepper; Handful fresh basil; 1 tbsp red wine or sherry vinegar; Extra virgin olive oil (to finish); 200 g buffalo mozzarella (torn); 2 chicken breasts (sliced lengthways into thin escalopes); Salt & black pepper; 1 egg (beaten); Plain flour (for dusting); Olive oil spray; 80 g breadcrumbs (fresh or dried); 2 tbsp basil pesto; 30 g grated Parmesan

A modern take on a caprese — this dish layers slow-cooked tomatoes and creamy butterbeans with golden pesto-crusted chicken and soft, melting mozzarella. It’s simple, satisfying, and built on real, everyday ingredients that deliver both flavour and nourishment.

Notes & Swaps
Swap chicken for grilled aubergine or tofu for a plant-forward version
Use gluten-free breadcrumbs if needed
Add greens like spinach or courgette for extra veg variety
Great for batch cooking — the butterbean base keeps well

Why This Works

This is balanced, feel-good food — designed for modern living.

Protein: Chicken and mozzarella support satiety and steady energy
Fibre: Butterbeans help support gut health and fullness
Healthy fats: Olive oil and pesto bring flavour and satisfaction
Variety: Tomatoes, beans, herbs — simple ingredients working harder for you

Ingredients

Butterbean Caprese

2 tbsp olive oil
1 small onion finely sliced
2 garlic cloves thinly sliced
400 g cherry tomatoes
1 tbsp tomato purée
1 x 400g tin butterbeans drained and rinsed
1 - 2 tsp capers drained (optional)
Salt & black pepper
Handful fresh basil
1 tbsp red wine or sherry vinegar
Extra virgin olive oil to finish
200 g buffalo mozzarella torn

Chicken Escalopes

2 chicken breasts sliced lengthways into thin escalopes
Salt & black pepper
1 egg beaten
Plain flour for dusting
Olive oil spray

Pesto Breadcrumbs

80 g breadcrumbs fresh or dried
2 tbsp basil pesto
30 g grated Parmesan

Method

Make the Pesto Breadcrumbs

In a bowl, combine the breadcrumbs, pesto and Parmesan until evenly coated.
Set aside.

Cook the Butterbean Caprese

Heat olive oil in a large pan over a medium heat.
Add the onion and cook for 5–6 minutes until soft. Stir in the garlic and cook briefly.
Add the cherry tomatoes and cook until blistered and starting to burst. Stir in the tomato purée and cook for 1–2 minutes.
Add the butterbeans (and capers if using), season well, and warm through.
Remove from the heat and stir through the vinegar and fresh basil.

Prepare the Chicken

Season the chicken escalopes.
Lightly dust in flour, dip into beaten egg, then coat in the pesto breadcrumb mixture.
Spritz with olive oil and cook in the air fryer or oven until golden and cooked through.

Assemble

Spoon the warm butterbean caprese into a serving dish.
Top with the crispy chicken and scatter over the torn mozzarella.
Place under a hot grill or in the oven for 5–8 minutes, until the mozzarella is melted and bubbling.

Serve

Finish with a drizzle of extra virgin olive oil and fresh basil.
Serve warm.

Back to recipes

Warm Butterbean Caprese with Blistered Tomatoes, Pesto-Crumbed Chicken & Buffalo Mozzarella

Prep Time: 15

Cook Time: 30

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