Tuesday, September 1, 2009

Italian Chicken Caprese Recipe

Chicken Caprese
Recipe by: Chef Cristian Feher

This is a very easy and satisfying Italian entree. You can try different variations by substituting the chicken with veal, or pork cutlets. My favourite way to serve Caprese Chicken is over a bed of Angel Hair Pasta with Basil Pesto and Plenty of Parmigiano Regiano cheese! But you can cut the carb content by serving it with a hearty green salad, Caesar Salad or Oven Roasted Vegetables.

Yield: 4 Portions

- 4 Skinless, boneless chicken breasts
- 3 Eggs
- 4 Cups of Italian Bread Crumbs
- 2 Large Balls of Buffalo Mozzarella
- 2 Large Tomatoes
- Fresh Basil Leaves
- Salt and Pepper to taste


1. Prepare and set aside the following:
- Butterfly the chicken breasts
- Crack and beat eggs in a bowl
- Pour Italian bread Crumbs into a bowl or large plate
- Slice Tomato and Mozzarella Cheese
- Pre-Heat oven to 380 (convection oven) or 400 (regular oven)

2. Sprinkle salt and pepper onto each chicken breast. Dredge the each chicken breast through the egg mixture making sure to coat both sides. Then place the chicken breasts into the bread crumb mixture and pat it down on each side so that the crumbs stick to the breasts on both sides. Place breast onto the baking sheet.

3. Place the chicken breasts in the oven and bake for approximately 20-25 minutes. Every oven is slightly different, so keep an eye on your chicken so that it doesn't burn!

4. Take chicken breasts out of the oven and top each breast with a couple of slices of tomato, a couple of fresh basil leaves and a couple of slices of mozzarella cheese. Bake for another 7-10 minutes until cheese is melted.

5. Serve each chicken breast over your favourite pasta or side dish. Enjoy!

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