One Pan Caprese Chicken Recipe By Tasty

Steps:

• Preheat oven to 400°F (200°C).
• Place asparagus into mixing bowl and thoroughly coat with olive oil, salt, pepper, and garlic.
• Tear off a sheet of parchment paper, large enough to fold into a packet.
• Place chicken breast on top and season with salt and pepper. Place mozzarella, tomato, and basil on top.
• Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
• Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
• Enjoy!

Steps:

• Make the tomato salad: In a medium bowl, combine the cherry tomatoes with the olive oil, salt, pepper, and balsamic vinegar, and toss to coat.
• Make the caprese chicken: Add the flour to a large plate. Beat the eggs in a large shallow bowl. On a separate large plate, mix together the bread crumbs, ½ teaspoon salt, the pepper, and garlic powder.
• Season the chicken breasts with ½ teaspoon salt each. Dredge in the flour, then dip into the eggs, letting an extra drip off, then coat in the bread crumb mixture.
• Heat the olive oil in a large cast iron skillet with a lid over medium-high heat. When the oil is shimmering, add the chicken in the pan and reduce the heat to medium-low. Fry the chicken, uncovered, for about 5 minutes, or until the bottom is deep golden brown. Flip the chicken and arrange the sliced mozzarella on top. Cover the pan and cook for 3 minutes, or until the mozzarella is melted.
• Pour the tomato salad on top of the chicken breasts, letting some of the tomatoes slide into the pan around the chicken. Cover again and cook for another 2-3 minutes, until the internal temperature of the chicken reaches at least 165°F (75°C) and the tomatoes are warmed through.
• Transfer the chicken to a platter and top with the tomatoes. Drizzle with the balsamic vinegar and garnish with the torn basil.
• Enjoy!