I LOVE Caprese – the tomato, mozzarella and basil combo. It’s such a fresh fabulous taste of summer and I especially love making it with home grown tomatoes! My parents grow a lot of tomatoes and I have recently had them in abundance!
Here’s a dinner I made that used some of my favorite things. I didn’t necessarily use a recipe, so I apologize for the lack of good measurements:)
4-6 boneless skinless chicken breasts
1 egg or 2 egg whites
1/2 – 1 c. Italian bread crumbs
salt and pepper to taste
chopped fresh mozzarella (or mozzarella balls)
fresh basil leaves
2 T. of extra virgin olive oil
2 t. balsamic vinegar (or to taste)
garlic to taste
1. Make the caprese/ mozzarella salad). Chop up the tomatoes and cheese and throw in a bowl. Tear fresh basil leaves. Add in salt, pepper, garlic olive oil and vinaigrette. Taste and adjust ingredients to your liking! It’s best to make this the night before so the flavors can meld but if you can’t – no big!
2. Preheat oven to 375 degrees. Get 2 dishes or 2 ziploc bags. Crack eggs into one dish and mix with a fork. Add the bread crumbs into the other dish or ziploc bag.
3. Dip a chicken breast into the egg and then the italian bread crumbs. Place in 8×8 or 9×13 baking dish.
4. Bake until chicken is fully cooked in the middle – about 45-60 minutes (depending on the thickness.) Pour on some of the caprese salad. Pop back in the oven just until the topping is warm. (This is optional – it can be good cold too! Do whatever suits your fancy!)