Chicken Caprese Parmesan
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12oz. Galbani® Fresh Mozzarella Cheese, sliced
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4-4oz. boneless chicken breasts
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2 cups Italian seasoned bread crumbs
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1 cup flour
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1 cup milk
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1 egg
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2 1/2 cups olive oil
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2 cups fresh basil leaves, removed from stem
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1 pint cherry tomatoes
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salt and pepper, to taste
Related Recipes:
Two Italian Classics in One: Chicken Parmesan and Fresh Mozzarella Caprese
There is nothing better than great chicken parmesan. This recipe features a tender, juicy piece of chicken paired with juicy cherry tomatoes and creamy melted fresh mozzarella. This is sure to be everyone’s new favorite meal.
Preheat oven to 350 degrees F
In a large frying pan, add 1-1/2 cups olive oil and heat to medium-high heat.
In 3 separate bowls, place flour in one, milk and egg whisked together in one and bread crumbs in one.
Dredge the chicken in the flour, then milk- egg mixture, and then the bread crumbs. Add chicken to frying pan, brown one side and then the other side.
Transfer chicken breasts to a baking sheet. Place 2 slices of fresh mozzarella on top of each piece of chicken.
Toss whole cherry tomatoes in 1/2 cup olive oil and place on same sheet as chicken to roast.
Place in oven at 350 degrees F for 10-15 minutes until chicken is fully cooked and cheese is melted.
Place basil leaves and remaining oil in a blender or food processor and blend until smooth to make the pesto sauce. Spread pesto in the center of the plate, about 1 tablespoon per dish.
Add a chicken breast to each plate and top with roasted cherry tomatoes.
- For the juiciest, most tender chicken, be sure to pound the chicken to make thinner.
-
12oz. Galbani® Fresh Mozzarella Cheese, sliced
-
4-4oz. boneless chicken breasts
-
2 cups Italian seasoned bread crumbs
-
1 cup flour
-
1 cup milk
-
1 egg
-
2 1/2 cups olive oil
-
2 cups fresh basil leaves, removed from stem
-
1 pint cherry tomatoes
-
salt and pepper, to taste
Two Italian Classics in One: Chicken Parmesan and Fresh Mozzarella Caprese
There is nothing better than great chicken parmesan. This recipe features a tender, juicy piece of chicken paired with juicy cherry tomatoes and creamy melted fresh mozzarella. This is sure to be everyone’s new favorite meal.
Preheat oven to 350 degrees F
In a large frying pan, add 1-1/2 cups olive oil and heat to medium-high heat.
In 3 separate bowls, place flour in one, milk and egg whisked together in one and bread crumbs in one.
Dredge the chicken in the flour, then milk- egg mixture, and then the bread crumbs. Add chicken to frying pan, brown one side and then the other side.
Transfer chicken breasts to a baking sheet. Place 2 slices of fresh mozzarella on top of each piece of chicken.
Toss whole cherry tomatoes in 1/2 cup olive oil and place on same sheet as chicken to roast.
Place in oven at 350 degrees F for 10-15 minutes until chicken is fully cooked and cheese is melted.
Place basil leaves and remaining oil in a blender or food processor and blend until smooth to make the pesto sauce. Spread pesto in the center of the plate, about 1 tablespoon per dish.
Add a chicken breast to each plate and top with roasted cherry tomatoes.
- For the juiciest, most tender chicken, be sure to pound the chicken to make thinner.