Crispy Caprese Chicken

With Green Bean, Fresh Mozzarella, and Balsamic Salad

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This dish is an ode to the sun-warmed flavors of the Isle of Capri. In it, we pair crispy Italian-seasoned and breaded chicken with a fun spin on the beloved Caprese salad: gem tomatoes, mounds of fresh mozzarella, and ribbons of basil paired beautifully with sweet and crisp green beans in a balsamic dressing. The result is a marriage of irresistible tastes and textures that is sure to become a part of your regular meal repertoire.

In Your Box (serves 2)

  • 6 oz. Cherry Tomatoes
  • 3 Basil Sprigs
  • 4 oz. Green Beans
  • 2 Boneless Skinless Chicken Breasts
  • Info
    3 fl. oz. Liquid Egg
  • Info
    ½ cup Italian Breadcrumbs
  • Info
    32 oz. Whole Fresh Mozzarella
  • ½ fl. oz. Balsamic Vinegar

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Medium Pan
  • 1 Colander
  • 1 Mixing Bowl
  • 1

    Prepare the Ingredients

    Preheat oven to 350 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Halve cherry tomatoes. Thinly slice basil into ribbons (also known as chiffonade). Trim the ends off green beans. Rinse chicken breasts and pat dry. Bring a medium pot of lightly salted water to a boil.

  • 2

    Bread the Chicken

    Pour liquid egg in a bowl and use a fork to lightly whisk it. Into a separate shallow bowl or plate, pour the breadcrumbs. Roll the chicken breasts in the breadcrumbs, then dip them in egg, and then back in the breadcrumbs again until thoroughly coated.

  • 3

    Cook the Chicken

    Heat ½ Tbsp. olive oil in a medium pan over medium heat. Add the chicken and cook until browned, about 4 minutes. Then flip the chicken and add another ½ Tbsp. of olive oil to the pan. Once both sides are browned, place chicken on the baking sheet and bake for 20 minutes or until internal temperature is 165 degrees. Let rest for a few minutes after cooking.

  • 4

    Blanch the Green Beans

    Once water in the medium pot is boiling, add the green beans. Cook green beans in boiling water for 5 minutes, or until they turn vividly green. Using a colander, drain and rinse the green beans under cold water to cool for 1 minute. Remove beans from colander and place in a mixing bowl.

  • 5

    Prepare the Salad

    Combine the cooled green beans, tomatoes, mozzarella, and basil (reserving a bit for garnish) together in the bowl. Drizzle 1 Tbsp. olive oil and balsamic vinegar over the ingredients and toss. Add a pinch of salt and pepper.

  • 6

    Plate the Dish

    Place a chicken breast on a plate. Add the green bean salad on the side. Garnish with remaining basil and a crack of fresh black pepper.

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