Chicken chicken chicken

[spaceboy761]

Chicken Caprese


Makes: 4 servings Prep: 15 minutes
Cook: 10 minutes

* 3 large ripe plum tomatoes (about 3/4 pound), cored, seeds squeezed out, and diced
* 6 ounces fresh mozzarella, cut into small cubes
* 5 tablespoons extra-virgin olive oil
* 1 tablespoon balsamic vinegar
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 3 tablespoons chopped fresh basil
* 1/2 cup all-purpose flour
* 2 eggs
* 1/2 cup bread crumbs
* 4 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
* Additional basil for garnish, optional

Directions

1. In a medium-size bowl, mix tomatoes, mozzarella, 2 tablespoons of the olive oil, balsamic vinegar, 1/4 teaspoon of the salt, 1/8 teaspoon of the pepper and chopped basil for the Caprese salad. Cover with plastic wrap and reserve.

2. Place flour on a large plate. Lightly beat eggs in a shallow bowl. Spread the bread crumbs on another plate.

3. Dip chicken first in the flour, then in the egg and finally into the bread crumbs, pressing to adhere. Sprinkle both sides with the remaining salt and pepper. Place on a large plate.

4. Heat remaining 3 tablespoons oil in a large nonstick skillet over medium-high. Add chicken and cook about 5 minutes per side or until internal temperature reads 160°F on an instant-read thermometer. Turn a few times, if necessary, to avoid burning.

5. To serve, spoon an equal amount of Caprese salad over each piece of chicken. Garnish with additional basil and serve with garlic bread, if desired.

I think we're giving this a shot tonight. We were planning on plain old Chicken Parm, so we'll just swap the tomato sauce out for the fresh tomatoes and everything else is already in the house.

Should be an easy way to try something new! I've made Mozzarella Caprese as an appetizer more times than I can count, so it shouldn't be much of a stretch.

[billynomates]

Sounds good-enjoy! tip use one hand for the dry ingredients, flour, breadcrumbs the other for egg. I know it's obvious but.......

[SimplyCynthia]

I made these for my boyfriend and he loved them:

Buffalo Chicken Tenders Recipe


36 min | 30 min prep

SERVES 4

* 12 ounces chicken tenders (12)
* 1/2 cup hot sauce
* 1/2 cup buttermilk
* 1 cup all-purpose flour
* 2 teaspoons kosher salt
* 2 tablespoons cajun seasoning

1. Preheat deep fryer to 360 degrees.
2. Combine chicken tenders and hot sauce in plastic bag. Store in refrigerator for 30 minutes to an hour.
3. Combine flour, Cajun seasoning, and salt on one plate. Put buttermilk on second plate.
4. Place chicken tenders in flour and dredge to coat. Transfer to buttermilk, dredge, then return to flour and dredge once more. You should have a nice, thick crust.
5. Place breaded tenders on a wire rack for 5 minutes, to set the crust. If you skip this step, the crust may fall off during frying.
6. After crust has set, dredge once more in flour and drop into oil. You can skip the final dredge, but I find it makes for a crispier result.
7. Fry for 4-6 minutes until golden, brown, and delicious.

[billynomates]

360 degrees? and seriously why kosher salt ?

[SimplyCynthia]

360 degrees? and seriously why kosher salt ?

Because this isn't a Christian nation?

[billynomates]

I always use sea salt, why is kosher salt better? ( I'm being serious).

[spaceboy761]

I always use sea salt, why is kosher salt better? ( I'm being serious).

Sea salt is in fact kosher as well. I just think that the recipe is telling us to avoid the processed or iodized salt which has a weird consistency and can taste metallic.

[SimplyCynthia]

Sea salt is in fact kosher as well. I just think that the recipe is telling us to avoid the processed or iodized salt which has a weird consistency and can taste metallic.

[billynomates]

Sea salt is in fact kosher as well. I just think that the recipe is telling us to avoid the processed or iodized salt which has a weird consistency and can taste metallic.

Thankyou