Servings: 2 servings
Preparation: 10-15 minutes.
Cook time: 30-35 minutes.
Total time: 40-50 minutes.
A flavour-packed sandwich blending fresh Caprese vibes with crispy breaded chicken.
- Cuisine style
- Italian
- Category
- Sandwiches and wraps
- Cooking method
- Fry
Ingredients
2 ciabatta-type sandwich buns, halved lengthwise
1 container of Gen V cherry tomatoes
2 cloves of garlic
Olive oil
2 chicken breasts, halved lengthwise, to make 4 chicken cutlets
1 egg, lightly beaten
60 ml (1/4 cup) flour
375 ml (1 1/2 cups) panko breadcrumbs
120 ml (1/2 cup) pesto
1 small ball fresh mozzarella, sliced
Preparation
- Preheat oven to 425°F (220°C). In a baking dish, place the cherry tomatoes, add a drizzle of olive oil and the whole garlic cloves. Season with salt and pepper and bake for 20 to 25 minutes, until the tomatoes are candied.
- Place the open ciabatta buns on a baking sheet, brush lightly with olive oil. Broil in the oven, 6 to 8 minutes, until golden brown.
- Season the chicken pieces with salt and pepper. Prepare three bowls: one with the flour, one with the beaten egg, and one with the panko breadcrumbs.
- Dip the chicken pieces successively in the flour, then in the egg, and finally in the breadcrumbs. Press well to make the breading stick.
- In a skillet, heat a little vegetable oil over medium-high heat. Cook the chicken pieces for about 3 to 4 minutes per side, until golden brown and crispy. Drain on paper towels and lightly salt.
- To assemble the sandwiches, spread each half of the bread with the pesto. Add the crispy chicken, mozzarella slices, then roasted tomatoes. Close the sandwiches and serve.
Keywords
- caprese sandwich
- crispy chicken sandwich
- summer sandwich recipe
- gourmet sandwich
- quick lunch idea
- breaded chicken recipe
- mozzarella tomato basil
- homemade sandwich
- easy chicken recipe
- fresh lunch
Products used
cherry tomatoes
More information
