Caprese is a salad that includes the wonderful combination of fresh tomatoes, fresh mozzarella, and fresh basil. For this recipe, the salad is served as sauce over pan-fried skinless, boneless chicken breast halves.

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Ingredients

Directions

  • 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.

  • 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.

  • 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°F on an instant-read thermometer. Turn a few times, if necessary, to avoid burning.

  • 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.

Nutrition Facts

571 calories; 31 g total fat; 238 mg cholesterol; 572 mg sodium. 16 g carbohydrates; 52 g protein;

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