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chicken caprese by nor

(2 ratings)
Recipe by
Nor Mac
Northern, MA

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.

(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For chicken caprese by nor

  • 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
  • 1 1/2 c
    seasoned panko bread crumbs ( you may need an additional 1/2 cup if using 3 breasts)
  • 2
  • 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
  • 2 oz
    baby arugala
  • 2 tsp
    balsamic vinegar
  • 2 Tbsp
    olive oil
  • fresh shaved Parmesan cheese

How To Make chicken caprese by nor

  • 1
    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 .
  • 2
    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.
  • 3
    Place breadcrumbs on a platter. Whisk egg yolks in a bowl.
  • 4
    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.
  • 5
    Place olive oil in a pan on medium high heat. Fry both sides of chicken until golden brown.
  • 6
    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.
  • 7
    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.