Chicken Capricciosa
INGREDIENTS:
For the Bruschetta:
4 large tomatoes, seeded and chopped
1/2 of a small red onion, minced
1/4 cup extra virgin olive oil
2 Tbls. fresh chopped basil
3 large cloves garlic, minced
1/2 tsp. kosher salt
1/4 tsp. pepper
2 Tbls. grated parmesan cheese
Mix all the above ingredients together, cover and chill for at least 1 hour or overnight.
INGREDIENTS:
6 boneless skinless chicken cutlets
2 cloves garlic, crushed
1/2 cup extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp pepper
2 Tbls. fresh chopped parsley
3 cups plain breadcrumbs
8 oz. mozzarella, cut into small cubes
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper or greased tin foil.
In a shallow dish large enough to fit a cutlet, mix together the olive oil,
crushed garlic, salt, pepper and parsley.
In a same size separate shallow dish, pour the breadcrumbs.
Coat each side of each cutlet with the oil mixture, then coat with the breadcrumbs.
Place all the breaded cutlets on baking sheet
and bake uncovered on middle rack, for 30-35 minutes or until lightly browned.
Remove from oven and top with chilled bruschetta. Then top with cubed mozzarella.
Serves 4-6
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