Shelly's Recipe

CHICKEN CAPRESE

Category: Chicken

3 large ripe plum tomatoes, cored, seeded, diced
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 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.

Heat remaining 3 tbsp oil in a large nonstick skillet over medium-high. Add chicken and cook about 5 minutes per side or until internal temperature reads 160 F on an instant-read thermometer. Turn a few times, if necessary, to avoid burning.

To serve, spoon an equal amount of Caprese salad over each piece of chicken. Garnish with additional basil, if desired.