Crispy Caprese Chicken
Crispy Caprese Chicken is crispy panko-crusted chicken topped with a fresh grape tomato and mozzarella caprese salad, finished with balsamic glaze. A simple, restaurant-worthy dinner ready in 30 minutes.
Servings: 4
Ingredients
Chicken:
- 2 large Chicken Breasts (cut in half lengthwise to make 4 breasts)
- 1 1/2 teaspoons Salt
- 1 teaspoon Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Italian Seasoning
- 1/2 cup Flour
- 1 1/2 cups Panko Breadcrumbs
- 2 large Eggs
For cooking:
- 4 Tablespoons Olive Oil
Caprese Salad:
- 10 ounces Grape Tomatoes (cut in half lengthwise)
- 1/2 teaspoon Salt (to taste, may add more)
- 1 to 2 Tablespoons Extra-Virgin Olive Oil
- 8 ounces Fresh Mini Mozzarella Balls
- 8 to 10 Fresh Basil Leaves (sliced)
- 2 teaspoons Balsamic Glaze (drizzle all over tomatoes)
Instructions
- Marinate the tomatoes. Toss the quartered grape tomatoes with a little extra virgin olive oil, salt, and pepper. Set aside while you prep the chicken — this gives them a few minutes to release their juices and soak up flavor.
- Butterfly the chicken. Starting with 2 chicken breasts, place one flat on a cutting board and carefully slice it horizontally, cutting almost all the way through but stopping just before the other side. Open it up like a book so you have one larger, thinner piece. Repeat with the second breast — you'll end up with 4 pieces total from the original 2.
- Place a chicken breast between two sheets of plastic wrap and use a rolling pin or meat mallet to pound it to an even thickness. Repeat with the second breast.
- Combine the Italian seasoning, salt, onion powder, garlic powder, and black pepper in a small bowl.
- Set up your breading station. Line up three shallow dishes: flour mixed with half the seasoning blend, beaten eggs in the second, and panko mixed with the remaining seasoning in the third.
- Coat each piece fully in flour, then egg, then panko, pressing gently so the crumbs stick.
- Heat a generous layer of olive oil in a large pan over medium heat until it reaches around 350°F. Fry the chicken for about 3–4 minutes per side, until golden brown and cooked through to an internal temperature of 165°F. Transfer to a wire rack and sprinkle with a pinch of flaky salt.
- Toss the basil and mozzarella pearls into the marinated tomatoes until everything is evenly coated. Spoon the caprese salad generously over each piece of chicken and finish with a drizzle of balsamic glaze.
Nutrition
Calories: 566kcal | Carbohydrates: 34g | Protein: 31g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 150mg | Sodium: 1474mg | Potassium: 502mg | Fiber: 3g | Sugar: 4g | Vitamin A: 796IU | Vitamin C: 11mg | Calcium: 285mg | Iron: 3mg
