Chicken Caprese by Nor

Name: Chicken Caprese by Nor
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: TOMATO MIXTURE; 1 pt grape tomatoes quartered; 1 clove garlic chopped; 1/2-3/4 tsp salt to taste (the salt helps bring the juices out of the tomatoes); fresh ground black pepper to taste; 1/4 c packed fresh basil leaves; 1 Tbsp balsamic vinegar; 4 Tbsp olive oil; CHICKEN; 1 1/2 c seasoned panko bread crumbs ( you may need an additional 1/2 cup if using 3 breasts); 2 eggs; salt-and-pepper to taste; 4-6 slices fresh mozzarella; 4 Tbsp olive oil; 2-3 chicken breast sliced in half lengthwise to make four pieces; ARUGULA; 2 oz baby arugala; 2 tsp balsamic vinegar; 2 Tbsp olive oil; fresh shaved Parmesan cheese

By Nor M.
@Adashofloverecipes

This is a simple dish. It is full of fresh flavors. Chicken Caprese is a breaded chicken breast topped with cheese and a baby green salad. This is the way I make it for my family. I breaded my chicken with seasoned Panko crumbs. I mixed my tomato mixture with garlic, fresh basil, balsamic vinegar and oil. I also added shavings of Parmesan cheese to the top. I hope you all enjoy it. We absolutely love this dish in my family.

Rating:

★★★★★ 2 votes5

Comments:

24 Comments

Serves:

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

Add to Grocery List

TOMATO MIXTURE
1 pt

grape tomatoes quartered
1 clove

garlic chopped
1/2-3/4 tsp

salt to taste (the salt helps bring the juices out of the tomatoes)
·

fresh ground black pepper to taste
1/4 c

packed fresh basil leaves
1 Tbsp

balsamic vinegar
4 Tbsp

olive oil
CHICKEN
1 1/2 c

seasoned panko bread crumbs ( you may need an additional 1/2 cup if using 3 breasts)
2

eggs
·

salt-and-pepper to taste
4-6

slices fresh mozzarella
4 Tbsp

olive oil
2-3

chicken breast sliced in half lengthwise to make four pieces
ARUGULA
2 oz

baby arugala
2 tsp

balsamic vinegar
2 Tbsp

olive oil
·

fresh shaved Parmesan cheese

How to Make Chicken Caprese by Nor

Step-by-Step

Heat oven to 400°. Rinse and chop tomatoes. Chop fresh basil. Chop the garlic. Combine all together in a bowl. Sprinkle tomatoes with salt. Mix in olive oil , balsamic vinegar, and set aside .
Slice chicken breast in half lengthwise. Place in a large gallon size plastic bag or cover with saran wrap before pounding. Slightly pound chicken until it's about a
1/2 -3/4 inch thick.
Place breadcrumbs on a platter. Whisk egg yolks in a bowl.
Coat the chicken breast halves in the beaten egg. Dredge through the breadcrumbs. Coat both sides evenly. Make sure they're fully coated and pat down on them. Salt-and-pepper to taste.
Place olive oil in a pan on medium high heat. Fry both sides of chicken until golden brown.
Place chicken in baking dish or pan. Top each piece with fresh mozzarella. Place in oven. Bake until cheese is melted and chicken is cooked through.
Plate the chicken. Top each piece with some arugula. Place tomato mixture on top of arugula. Shave fresh Parmesan cheese with a vegetable peeler. Top the salad with the Parmesan cheese. Mix the olive oil and vinegar together. Drizzle the plated chicken and salad with the olive oil-vinegar mixture and serve.