Chicken Caprese
(from sanch144’s recipe box)
Source: Parent's Mag.
Prep time: 15 minutes
Cook time: 10 minutes
Serves 4 people
Categories: Dinner
Ingredients
- 3 large ripe plum tomatoes (about 3/4 pound), cored, seeds squeezed out, and diced
- 6 ounces fresh mozzarella, cut into small cubes
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons chopped fresh basil
- 1/2 cup all-purpose flour
- 2 eggs
- 1/2 cup bread crumbs
- 4 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
- Additional basil for garnish, optional
Directions
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In a medium-size bowl, mix tomatoes, mozzarella, 2 tablespoons of the olive oil, balsamic vinegar, 1/4 teaspoon of the salt, 1/8 teaspoon of the pepper and chopped basil for the Caprese salad. Cover with plastic wrap and reserve.
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Place flour on a large plate. Lightly beat eggs in a shallow bowl. Spread the bread crumbs on another plate.
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Dip chicken first in the flour, then in the egg and finally into the bread crumbs, pressing to adhere. Sprinkle both sides with the remaining salt and pepper. Place on a large plate.
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Heat remaining 3 tablespoons oil in a large nonstick skillet over medium-high. Add chicken and cook about 5 minutes per side or until internal temperature reads 160 degrees F on an instant-read thermometer. Turn a few times, if necessary, to avoid burning.
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To serve, spoon an equal amount of Caprese salad over each piece of chicken. Garnish with additional basil and serve with garlic bread, if desired.