Chicken Caprese Sandwich

O – M – G! This was dinner tonight and it was delish!! Even my picky 7 year old said, “Mommy, this chicken is so good”. The child who won’t eat a sandwich so I just gave him chicken. I will definitely make them again but I think next time I will add some pesto or garlic aoili. Otherwise they were perfect. If you are looking for a lower carb/calorie option, you could serve it without the bread. Or fries. Those don’t help  😉 I did a little Pinterest search for ‘chicken sandwiches’ and found this one. It originated from the Random Anderson blog.

This photo is courtesy of her blog. We were very hungry so there wasn’t time for a photo op. Also, we used ciabiatta. Which were giant — like the size of my head! I’d downsize the bun next time.

Chicken Caprese Sandwich

2 small chicken breasts pounded very thin (1/4 inch) and cut in half crosswise (I used tenders as we had them in the freezer)
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 Tbsp. olive oil
4 thin slices ripe tomato
2 1/4 inch slices of fresh mozzarella
6 basil leaves
2 sandwich buns

Preheat oven to 350 degrees.

1. Season both sides of chicken breasts with salt, pepper and garlic powder.
2. Combine breadcrumbs and cheese in shallow dish.
3. 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.)
4. Dip chicken in egg and allow excess to drip off. Then dredge in breadcrumbs.
5. Place chicken in pan and quickly brown both sides of chicken breasts (2 minutes each side).
6. 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!)
7. Stack two pieces of chicken, one with mozzarella cheese, on sandwich bun. Top with 2 slices of tomato and 3 basil leaves.

Yummy!!! I can’t wait for my tomatoes to start turning red. Seriously, there are a million green ones and I have recipes so I need em’ to turn already.

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