CHICKEN CAPRESE

 

• 1/2 cup ap flour
• 2 large eggs
• 1 cup panko bread crumbs
• 1 1/2 tsp  salt, divided
• 1/2 tsp  black pepper
• 1/2 tsp garlic powder
• 2  Boneless Skinless Chicken Breasts, pounded into 1/2 in thick
• 1/4 cup olive oil
• 8 oz  mozzarella cheese, sliced  (we like pepper Jack)
• 1 Tbls balsamic vinegar or lemon juice
• 1/4 cup fresh basil leaf, torn into bite size pieces (optional)

TOMATO SALAD

• 1 pt cherry tomato, quartered or halved
• 1 Tbls olive oil
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 Tbls balsamic vinegar or lemon juice

• Make the Caprese chicken: Add the flour to a large plate. Beat the eggs in a large shallow bowl. On a separate large plate, mix together the bread crumbs,1/2 teaspoon salt, the pepper, and garlic powder.
• Season the chicken breasts with 1/2 tsp salt each. Dredge in the flour, then dip into the eggs, letting an extra drip off, then coat in the bread crumb mixture.
• Heat the olive oil in a large cast iron skillet with a lid over medium-high heat. When the oil is shimmering, add the chicken in the pan and reduce the heat to medium-low. Fry the chicken, uncovered, for about 5 minutes, or until the bottom is deep golden brown. Flip the chicken and arrange the sliced cheese on top. Cover the pan and cook for 3 minutes, or until the cheese starts to soften. If covered too long the cheese will no longer be on the chicken.
• Pour the tomato salad on top of the chicken breasts, letting some of the tomatoes slide into the pan around the chicken. Cover again and cook for another 2–3 minutes, until the internal temperature of the chicken reaches at least 165°F (75°C) and the tomatoes are warmed through.
• Transfer the chicken to a platter and top with the tomatoes.  
• Drizzle with the balsamic vinegar and garnish with the torn basil.