For the chicken:
- 2 chicken breasts, boneless and skinless
- 1 egg
- 1 cup panko bread crumbs
- 1 tsp salt
- 1 tsp pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
For the caprese topping:
- 10-12 grape tomatoes
- 2 cloves fresh garlic, minced
- 1 tbsp Benissimo Avocado Oil
- 1 cup (8oz) fresh mozzarella pearls
- 1 cup fresh arugula
- 3-4 fresh basil leaves, chopped fine
- 1-2 tbsp Benissimo Balsamic Garlic Oil
In a large tray or bowl, mix together the panko, salt, pepper, garlic powder, onion powder, and paprika. In a separate bowl, mix the egg together. Dip each chicken breast in the egg mixture until fully covered, then transfer each chicken breast to the panko mixture and cover fully.
In a shallow pan, add about 1 cup of Benissimo Avocado Oil or until there's roughly 1/8 inch of oil in the pan. Heat on medium-high heat for 3-4 minutes until oil is hot. Carefully place the breaded chicken breasts into the oil (TIP: lay the chicken breasts slowly away from you to avoid splashing). Fry each chicken breast for about 3-4 minutes per side or until the breading is brown and crispy. *As needed, finish the chicken breasts in the oven for about 15 minutes at 350 degrees.
Discard the used oil in your frying pan or grab another one and add about 1-2 tbsp of fresh Benissimo Avocado Oil. Add the minced garlic and stir until fragrant. Add in the whole grape tomatoes and cook until blistered.
TO SERVE: Lay the finished crispy panko chicken over some steamy mashed potatoes or a fresh bed of lettuce and top with arugula, cooked tomatoes and garlic, fresh mozzarella pearls, chopped basil leaves. Add a finishing drizzle of Benissimo Balsamic Garlic Oil and enjoy!
