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    You are in: Home / Italian / Chicken Caprese Recipe
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    Chicken Caprese

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    KittyPendleton's Note:

    This is a fresh version of chicken parm that isn't as heavy as the classic. Goes great with steamed veggies for a lighter touch.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Chop Roma tomatoes into bite size pieces and put in a bowl. Tear or chiffonade basil and add to tomatoes, stirring to combine. Season with salt and pepper and set aside.
    3. 3
      Rinse and dry chicken. Slice each breast in half. Place each half between two pieces of plastic wrap or wax paper and pound with a meat mallet or heavy can to 1/4 inch in depth.
    4. 4
      Dredge each breast in flour and let dry on a rack for about 10 minutes. Re-dredge each piece in flour again and then dip in egg wash and then in bread crumbs. Let the chicken dry on a rack for another ten minutes.
    5. 5
      Meanwhile, heat a large skillet or saute pan over medium high heat. Put 2 tablespoons of olive oil in pan and when the oil is hot add chicken pieces a few at a time. Cook each side for 2 minutes and then transfer to a 9x13 baking dish. Continue cooking all pieces adding more oil if necessary. Place all chicken in baking dish, trying to have as little overlap as possible.
    6. 6
      Chop mozzarella into 3/4 inch cubes and sprinkle over chicken. Sprinkle tomato mixture over cheese and bake in oven for about 15 minutes until chicken is cooked through and cheese is melted.

    Ratings & Reviews:

    • on March 02, 2008


      We LOVED this! The only thing I will change next time, is that I will saute the tomato & basil mixture separately, and add it as a topper after the chicken comes out of the oven. The juices from the tomatoes kept the breadcrumb coating from any hope of crispiness. But overall, the dish was fantastic, and I will make many more times!

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    • on November 19, 2007


      Really,really good.We all loved these. I know I'll be making them again and will do one thing differently. I did chiffonade my basil and it got all clumpy when I added it to the tomatoes, so next time I'll sprinkle it on separately. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 27, 2013


      Finally a recipe that actually works to get a nice crispy crust. I always did the standard flour, egg, and bread crumbs but it was never very successful. This was great as written but I can definitely see using this as a base for all types of ingredients. Next time I might try it with mushrooms and white wine. Thanks for sharing the recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Chicken Caprese

    Serving Size: 1 (360 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 714.3
    Calories from Fat 284
    Total Fat 31.6 g
    Saturated Fat 13.6 g
    Cholesterol 241.3 mg
    Sodium 846.6 mg
    Total Carbohydrate 48.0 g
    Dietary Fiber 3.0 g
    Sugars 4.4 g
    Protein 56.7 g

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