Baked Chicken Caprese Friday, April 13, 2012


3 large ripe tomatoes (about 3/4 pound), cored, seeds squeezed out, and diced (Roma tomatoes work nicely out of season)
6 oz fresh mozzarella, cut into small cubes
5 TBSP extra-virgin olive oil
1 TBSP balsamic vinegar
1/2 tsp salt
1/4 tsp black pepper
3 TBSP chopped fresh basil
1/2 cup all-purpose flour
2 eggs
1/2 cup bread crumbs
4 boneless, skinless chicken breast halves
Additional basil for garnish, optional


In a medium-size bowl, mix tomatoes, mozzarella, 2 TBSP of the olive oil, balsamic vinegar, 1/4 tsp of the salt, 1/8 tsp of the pepper and chopped basil for the Caprese salad. Cover with plastic wrap and reserve. Place flour on a large plate. Lightly beat eggs in a shallow bowl. Spread the bread crumbs on another plate. Dip chicken first in the flour, then in the egg and finally into the bread crumbs, pressing to adhere. Sprinkle both sides with the remaining salt and pepper. Place on a large plate. Spread 2 TBSP olive oil in an oven proof pan. Add chicken and drizzle with remaining 1 TBSP oil. Roast in a preheated 400 deg oven about 20 minutes turning about half way through. Chicken should be nicely browned and the juices should run clear if pierced with a thin knife. To serve, spoon an equal amount of Caprese salad over each piece of chicken. Garnish with additional basil and serve immediately.


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