Chicken Caprese

• boneless skinless chicken breast halves↗4
• all-purpose flour↗1 cup
• eggs, beaten↗2
• Italian style breadcrumbs↗1 cup
• olive oil↗2 -3 tablespoons
• roma tomatoes↗4
• basil, loosely packed↗1⁄2 cup

  loosely packed

• fresh mozzarella balls↗12 ounces

Step-by-step instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Chop Roma tomatoes into bite size pieces and put in a bowl. Tear or chiffonade basil and add to tomatoes, stirring to combine. Season with salt and pepper and set aside.

3. 3

   Rinse and dry chicken. Slice each breast in half. Place each half between two pieces of plastic wrap or wax paper and pound with a meat mallet or heavy can to 1/4 inch in depth.

4. 4

   Dredge each breast in flour and let dry on a rack for about 10 minutes. Re-dredge each piece in flour again and then dip in egg wash and then in bread crumbs. Let the chicken dry on a rack for another ten minutes.

5. 5

   Meanwhile, heat a large skillet or saute pan over medium high heat. Put 2 tablespoons of olive oil in pan and when the oil is hot add chicken pieces a few at a time. Cook each side for 2 minutes and then transfer to a 9x13 baking dish. Continue cooking all pieces adding more oil if necessary. Place all chicken in baking dish, trying to have as little overlap as possible.

6. 6

   Chop mozzarella into 3/4 inch cubes and sprinkle over chicken. Sprinkle tomato mixture over cheese and bake in oven for about 15 minutes until chicken is cooked through and cheese is melted.