It’s a well known fact that we are chicken lovers around here and this Chicken Caprese is one of our absolute favorites! We received this recipe in one of our Plated.com boxes last year and it immediately made it into our weekly menu planner.
When I’m planning our menu, I need at least one meal that keeps well and travels well for Mike to take to work. This Chicken Caprese recipe does just that. I usually add in a couple more chicken breasts (the cheese mixture usually makes more than the four breasts the recipe calls for) so that Mike has left overs for a couple of days. Although I originally serve this with a salad, for leftovers Mike likes to put it on a onion bagel.
If I can offer one bit of advice, it would be to splurge on some high quality Parmesan cheese. For years, my go to was the old stand-by in the green shaker but oh my goodness, there is nothing like a high quality Parmesan cheese to amp up the taste.
When you are cooking this on the stovetop, be sure that the pan is hot, but not to hot. I usually put the heat on about a 6 – 6.5 so that it gets a golden brown without burning. Don’t be afraid to turn the chicken multiple times if you need to, that helps me not to burn it! If you need to, add more olive oil to help the chicken cook evenly.
Also, while pounding the chicken out is a bit of a pain, it helps the chicken to cook evenly and acts as a tenderizer. It is definitely worth taking the time to do it. It you’re like me and don’t have a meat mallet, just pull the heaviest kitchen utensil you have out. Trust me, that will work too!
I hope your family enjoys this meal as much as mine does!
- ¼ oz basil - roughly chopped
- 1 cup cherry tomatoes - halved
- 1 shallot - thinly sliced
- 4 ounces fresh mozzarella cheese - cubed
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
- 5 ounces baby spinach
- 4 boneless, skinless chicken breasts
- 1 cup flour
- 1/2 cup panko breadcrumbs
- 1 cup grated Parmesan cheese
- 1 egg
- Olive Oil
- Salt and Pepper
- Place chicken between 2 pieces of plastic wrap and using a meat mallet or heavy pan, pound to ¼-inch thickness. Season all over with ½ teaspoon salt and pepper as desired. Pounding the chicken allow for faster, more even cooking while also tenderizing the meat.
- Place flour on a large plate and season with ¼ teaspoon salt and pepper.
- In a large shallow bowl, whisk 1 egg.
- On a separate large plate, combine breadcrumbs and Parmesan.
- Dredge chicken in flour, shaking off excess.
- Dip in egg, allowing excess to drip off.
- Dredge in breadcrumb-Parmesan mixture, pressing to adhere.
- Heat 2 tablespoons olive oil over medium-high heat. When oil is shimmering, add chicken, searing until golden brown and chicken is thoroughly cooked, approximately 2-3 minutes per side. Make sure the stovetop isn't to hot as you'll burn the crust. Transfer to a paper-toweled line plate to drain.
- Heat 1 teaspoon olive oil over medium heat.
- When oil is shimmering, add shallot and cook, stirring, until soft, about 3 minutes.
- Transfer shallot to a large bowl.
- Whisk in white wine vinegar and mustard.
- Slowly add 3 tablespoons olive oil until fully combined.
- Season with teaspoon salt and pepper as desired.
- Immediately add spinach and tomatoes and toss to coat.