Caprese Chicken

Here’s the recipe, and like I said–there are no exact measurements. Use as much breadcrumbs and parmesan cheese as you need to coat your chicken. Same with tomatoes, pesto and cheese–use your own judgment.


boneless chicken breasts, filleted
kosher salt & fresh cracked pepper
garlic powder
onion powder
a couple of beaten eggs
breadcrumbs
grated parm (some to mix with breadcrumbs, some to sprinkle on chicken)
pesto
sliced tomatoes (or drained canned, diced tomatoes if that’s what you’ve got)
shredded mozzarella

Heat oven to 375.
Fillet the chicken breasts if you haven’t already. They cook faster, and stay juicier. Trust me on this.
Sprinkle them generously with the salt, pepper, onion and garlic powders.
In a plate, mix some grated parm in with the breadcrumbs.
Dip the chicken in beaten egg, then in breadcrumbs.
Heat an oven safe skillet over medium-med. high heat, then add some oil to the pan-about 2-3 tbsp.
When the oil is hot, add the chicken.
Brown 3-4 minutes per side, depending on thickness.
Remove pan from heat, and then slather the tops of each breast (the chicken ones, not yours, lol)
with some pesto–as much as you like.
Top each one with sliced tomato, then sprinkle each with parmesan cheese and shredded mozzarella.
Place the skillet in the oven and bake for about 3-4 minutes, then if you want some color on your cheese, turn the broiler on-broil for 2-3 minutes. Watch it carefully, though!

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Explore posts in the same categories: Main Dishes, Poultry

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3 Comments on “Caprese Chicken”

  1. Jackie Says:

    Hi Elle

    How do you fillet a boneless chicken breast?

  2. Elle Says:

    Don’t know why my words got spaced like that, hehe!


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