With Green Bean, Fresh Mozzarella, and Balsamic Salad
Prep & Cook Time:25-35 min.
Cook Within:5 days
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
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.
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.
You Will Need
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.
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.
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.
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.
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.
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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