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Recipes

Crispy Chicken Caprese Sandwich

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Preparation: 10-15 minutes.
Cook time: 30-35 minutes.
Servings: 2 servings

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

  1. 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.
  2. 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.
  3. 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.
  4. Dip the chicken pieces successively in the flour, then in the egg, and finally in the breadcrumbs. Press well to make the breading stick.
  5. 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.
  6. 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.
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