I love this #dinneronawhim caprese-style concept for any season of the year — its preparation and presentation are simple yet elegant; flavorful yet friendly to even the pickiest of eaters.
For those of you intimidated by cooking chicken all the way through, you don’t have to worry here: Pounding each half of your breast to a 1/4-inch thick cutlet will cook over the stovetop in no time; and the extra step of sitting—for your mozz to melt—seals the deal for well-done (but not dry) chicken. And while it’s perfect on its own, serving atop some angel hair, orzo pasta, or even a bed of lettuce would be pretty delicious, too!
Serves 2 (easy to double!)
1 large chicken breast, halved
1 tablespoon flour
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
1 egg
1/2 cup panko bread crumbs
4 tablespoons olive oil, divided
4 ounces fresh mozzarella, sliced
1 cup cherry tomatoes
Flaky sea salt
1 tablespoon pesto
Juice of 1/2 lemon
Preheat oven to 425F. Toss cherry tomatoes in 1 tablespoon oil with a pinch of flaky sea salt.
Place on a baking sheet and roast until almost burst, about 15 minutes. Remove and set aside.Meanwhile, prepare flour with seasoned salt and pepper in one shallow dish, a whisked egg in a second dish, and panko in the third. Pound each chicken half into a 1/4-inch thin cutlet. Dredge and drip in flour, egg, and then panko.
Heat 2 tablespoons oil in a Dutch oven over medium high heat. Add chicken and cook 4 minutes per side. Turn heat to the low and place mozzarella slices on each piece of chicken. Place lid on the pot and allow mozzarella to melt for approximately 5 minutes.
Finally, in a small bowl, stir pesto with remaining tablespoon of olive oil and lemon juice. Plate chicken breasts with cherry tomatoes, pesto sauce, and an extra pinch of flaky sea salt.
