4 Courses Recipe

Prepare Caprese Salad

Slice the fresh mozzarella and cherry tomatoes into rounds. Arrange them on a plate alternatively, with fresh basil leaves in between.

Drizzle balsamic glaze and olive oil over the top, then sprinkle with salt and black pepper to taste.

Cook Chicken Breasts

Preheat the oven to 375°F (190°C).

In a bowl, mix minced garlic, lemon juice, thyme, olive oil, salt, and black pepper to create a marinade.

Place the chicken breasts in a baking dish and pour the marinade over them. Ensure they are well coated.

Bake in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (75°C).

Roast Asparagus

While the chicken is baking, prepare the asparagus.

Preheat a separate oven or increase the temperature to 400°F (200°C) if using the same oven.

Trim the ends of the asparagus and place them on a baking sheet. Drizzle with olive oil, and sprinkle with salt and black pepper.

Roast in the oven for 15-20 minutes, until tender and slightly crispy.

Make Chocolate Mousse

In a saucepan, heat the heavy cream over medium heat until just simmering.

Remove from heat and add chopped dark chocolate. Stir until the chocolate is fully melted and combined with the cream.

Add vanilla extract and a pinch of sea salt, mixing well.

Pour the mixture into serving dishes and refrigerate for at least 2 hours until set.