Crispy Chicken Caprese
A delightful dish combining crispy, golden chicken breasts topped with fresh mozzarella, ripe tomatoes, and fragrant basil, finished with a drizzle of balsamic glaze for a perfect balance of flavors.
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 2 eggs
- 2 tablespoons olive oil
- 8 oz fresh mozzarella sliced
- 2 large tomatoes sliced
- Fresh basil leaves
- Balsamic glaze for drizzling
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken breasts with salt and pepper.
- In a shallow bowl, mix the panko breadcrumbs, Parmesan cheese, and garlic powder. In another bowl, beat the eggs.
- Dip each chicken breast into the egg, then coat thoroughly with the breadcrumb mixture.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side until golden brown.
- Remove the skillet from heat. Top each chicken breast with slices of mozzarella and tomato.
- Transfer the skillet to the oven and bake for 10-12 minutes, or until the chicken is cooked through and the cheese is melted.
- Remove from oven and top with fresh basil leaves. Drizzle with balsamic glaze before serving.
Notes
- For a lower-carb option, skip the breadcrumbs and simply season the chicken before baking with toppings.
- Swap mozzarella for burrata for extra creaminess.
- Add a layer of prosciutto under the cheese for a salty, savory twist.
- Serve with a fresh arugula salad tossed with lemon juice and olive oil.
- Add crushed red pepper flakes before baking for heat.
- Store leftovers covered in the refrigerator for up to 2 days; reheat in oven or toaster oven for best texture.
- Use gluten-free breadcrumbs to make this recipe gluten-free.