Chicken Caprese Sandwich
By: Emily Anderson
Published: Monday, February 22, 2010 - 6:12pm

Ingredients




2 inches small chicken breasts pounded very thin (¼ inch) and cut  half crosswise
garlic powder

kosher salt

freshly ground black pepper

1 egg, lightly beaten
1/4 cup Italian seasoned breadcrumbs
1/4 cup your choice grated Italian cheese (I used and recommend Asiago)
3 tablespoons olive oil
4 thin slices ripe tomato
2 1/4 inches slices of fresh mozzarella
6 basil leaves
2 sandwich buns

Preparation

1 Preheat oven to 350 degrees. 2 Season both sides of chicken breasts with salt, pepper and garlic powder. 3 Combine breadcrumbs and cheese in shallow dish. 4 Heat oil in large oven proof pan over medium high heat. (If you do not have an oven proof pan, you can just use a rimmed baking sheet sprayed with cooking spray.) 5 Dip chicken in egg and allow excess to drip off. Then dredge in breadcrumbs. 6 Place chicken in pan and quickly brown both sides of chicken breasts (2 minutes each side). 7 Place one mozzarella slice on two pieces of chicken. Transfer pan to oven and bake just until cheese begins to melt (3-5 minutes). Remove pan from oven (careful – the handle will be hot!) 8 Stack two pieces of chicken, one with mozzarella cheese, on sandwich bun. Top with 2 slices of tomato and 3 basil leaves.

About


Last week, the butcher only had really small chicken breasts. Instead of buying extra I just stuck with two and figured I’d just make quesadillas or something with them. If you couldn’t tell from my most recent posts, we’ve been eating a lot of Mexican lately. I had some beautiful Indiana grown tomatoes from the farmer’s market that needed to be used as well as some fresh mozzarella in the fridge, so I thought I’d try something new and came up with this sandwich. It’s by no means a novel idea, but it was sooo good and I was quite proud of this. The chicken breasts, which were about a quarter pound each, ended up being the perfect size. And to be quite honest, this would be just as good without the bun.