Crispy Chicken Caprese Stack
A quick and easy Italian-inspired dish featuring crispy breaded chicken stacked with fresh tomatoes, creamy burrata, basil pesto, and a drizzle of balsamic glaze for a perfect flavor combination.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
- 2 large boneless, skinless chicken breasts, pounded to even thickness
- Salt and pepper, to taste
- 1 cup all-purpose flour (120g) (can substitute almond flour for gluten-free)
- 2 large eggs, beaten
- 1 ½ cups panko breadcrumbs (150g)
- Olive oil, for frying
- 2 medium fresh tomatoes, sliced
- 8 oz (225g) creamy burrata cheese (or fresh mozzarella balls as substitute)
- A handful of fresh basil leaves
- ½ cup (120ml) pesto sauce (homemade or store-bought)
- Balsamic glaze, optional for drizzling
Instructions
- Place each chicken breast between two sheets of plastic wrap and pound to about ½ inch (1.3 cm) thickness using a meat mallet or rolling pin. Season both sides generously with salt and pepper.
- Set up three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken breast first in flour, shaking off excess, then dip in egg, and finally coat thoroughly with panko breadcrumbs. Press the breadcrumbs lightly to adhere well.
- Heat about ¼ inch (0.6 cm) of olive oil in a large skillet over medium heat. Once hot, carefully place chicken breasts in the pan. Cook for 3-4 minutes per side until golden brown and crispy, and the internal temperature reaches 165°F (74°C).
- On a serving plate, layer a piece of crispy chicken, then a slice of fresh tomato, a spoonful of pesto, a generous dollop of burrata, and a few fresh basil leaves. Repeat for taller stacks or make individual portions.
- Drizzle with balsamic glaze if desired and serve immediately to enjoy the contrast of warm, crispy chicken and cool, creamy burrata.
Notes
Do not overcrowd the pan when frying to maintain oil temperature and crispiness. Pat chicken dry before breading for better coating adhesion. Use fresh panko breadcrumbs for best crunch. Let chicken rest briefly on paper towels after frying to drain excess oil. Burrata should be fresh and stored in liquid for best texture. For dairy-free, substitute burrata with plant-based creamy cheese and use nut-free pesto. Baking option: bake breaded chicken at 425°F (220°C) for 20-25 minutes, flipping halfway.
Nutrition
- Serving Size: 1 stack
- Calories: 475
- Sugar: 3
- Sodium: 600
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 40
Keywords: crispy chicken, caprese, burrata, pesto, Italian, quick dinner, easy recipe, breaded chicken, balsamic glaze