Friday, May 22, 2015

Chicken Capricciosa

Chicken Capricciosa

This is one of my favorite chicken dishes to order from my local Italian restaurant. Capricciosa means 'fickle' or 'whimsical'...which explains this dish because the breaded and baked chicken cutlet is served warm, but the bruschetta/mozzarella topping is cold. I love that contrast!

This is a very light but filling dish! Very easy to make also! You can prepare the bruschetta up to a day ahead, then just bread the chicken cutlets, bake and top with the bruschetta and some chopped mozzarella. You can also do this with veal cutlets.

Chicken Capricciosa
Chicken Capricciosa

For the Bruschetta:
4 large tomatoes, seeded and chopped
1/2 of a small red onion, minced
1/4 cup extra virgin olive oil
2 Tbls. fresh chopped basil
3 large cloves garlic, minced
1/2 tsp. kosher salt
1/4 tsp. pepper
2 Tbls. grated parmesan cheese

Mix all the above ingredients together, cover and chill for at least 1 hour or overnight.

6 boneless skinless chicken cutlets
2 cloves garlic, crushed
1/2 cup extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp pepper
2 Tbls. fresh chopped parsley
3 cups plain breadcrumbs
8 oz. mozzarella, cut into small cubes

Preheat oven to 350 degrees.
Line a baking sheet with parchment paper or greased tin foil.
In a shallow dish large enough to fit a cutlet, mix together the olive oil,
 crushed garlic, salt, pepper and parsley.
In a same size separate shallow dish, pour the breadcrumbs.
Coat each side of each cutlet with the oil mixture, then coat with the breadcrumbs.
Place all the breaded cutlets on baking sheet
 and bake uncovered on middle rack, for 30-35 minutes or until lightly browned.
Remove from oven and top with chilled bruschetta. Then top with cubed mozzarella.
Serves 4-6


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