Chicken Caprese Salad | jovina cooks

2 servings


Heated Italian bread

For the Rooster
2 massive hen breasts,
½ cup flour1/2 teaspoon garlic powder
2 teaspoons Italian or Greek seasoning
1/2 teaspoon kosher salt
Olive oil

For the Salad
2 massive, ripe tomatoes, sliced skinny
8 ounces contemporary mozzarella slices
1 cup Kalamata olives
¼ cup sliced purple onion
2 tablespoons Further virgin olive oil
Recent basil leaves, to style
Cracked black pepper

Make the hen: Take the hen breast and slice them in half horizontally so you have got 4 skinny hen cutlets. Mix the flour with the seasonings and dredge the hen within the flour combination.

n the big skillet warmth sufficient olive oil to cowl the underside of the skillet and set over medium warmth. When the oil begins to shimmer, add the hen cutlets. Prepare dinner for 3 minutes, then flip over and prepare dinner the opposite aspect for an additional 3 minutes.

Assemble the salad: Layer the tomato slices evenly between two pasta bowls and sprinkle frivolously with salt. Add the purple onion, mozzarella slices, then the olives and basil. Place the cooked hen cutlets on high and drizzle with olive and sprinkle with cracked black pepper. Serve with slices of crispy Italian bread.


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