Caprese Chicken (Sandwiches)
Amanda Friendlybeans
ingredients
- 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
directions
- 1
Heat oven to 375.
- 2
Fillet the chicken breasts if you haven’t already. They cook faster, and stay juicier. Trust me on this.
- 3
Sprinkle them generously with the salt, pepper, onion and garlic powders.
- 4
In a plate, mix some grated parm in with the breadcrumbs.
- 5
Dip the chicken in beaten egg, then in breadcrumbs.
- 6
Heat an oven safe skillet over medium-med. high heat, then add some oil to the pan-about 2-3 tbsp.
- 7
When the oil is hot, add the chicken.
- 8
Brown 3-4 minutes per side, depending on thickness.
- 9
Remove pan from heat, and then slather the tops of each breast (the chicken ones, not yours, lol)
- 10
with some pesto--as much as you like.
- 11
Top each one with sliced tomato, then sprinkle each with parmesan cheese and shredded mozzarella.
- 12
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!
Source: http://ellesnewenglandkitchen.blogspot.com/2009/01/caprese-chicken-and-random-thursday.html
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