Recipe of Favorite Crunchy Pesto Chicken Paillards with Caprese Salsa

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, crunchy pesto chicken paillards with caprese salsa. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Crunchy Pesto Chicken Paillards with Caprese Salsa is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Crunchy Pesto Chicken Paillards with Caprese Salsa is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook crunchy pesto chicken paillards with caprese salsa using 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Crunchy Pesto Chicken Paillards with Caprese Salsa:

1. Take Chicken
2. Take 2 (8 oz.) boneless, skinless chicken breasts
3. Get 1/2 cup All Purpose Flour
4. Make ready 1/4 cup Pure Olive Oil, plus 1 1/2 to 2 tablespoons, divided
5. Get 2 tbsp prepared pesto
6. Get 1 cup panko (coarse) bread crumbs
7. Prepare Caprese Salsa
8. Take 2 medium tomatoes, seeded and cut into 1/2-inch cubes
9. Prepare 1/3 cup fresh basil, cut to chiffonade (thin strips)
10. Make ready 2/3 cup mozzarella cheese, cut into 1/2-inch cubes
11. Prepare 1/4 cup red onion, thinly sliced
12. Make ready 2 tbsp 100% Extra Virgin Olive Oil
13. Get 1 tsp balsamic vinegar

Instructions to make Crunchy Pesto Chicken Paillards with Caprese Salsa:

1. CUT chicken breasts in half horizontally to form 4 thin cutlets. Pound each piece to 1/4-inch thickness. Sprinkle with salt and pepper. Dip chicken in flour and shake off excess.
2. Whisk 1/4 cup of pure olive oil with pesto in a small pie plate. In another pie plate, place bread crumbs. Dip both sides of each cutlet into oil, then into bread crumb mixture, pressing crumbs to adhere.
3. COMBINE tomato, basil, mozzarella and red onion; drizzle with extra virgin olive oil and balsamic vinegar. Season with salt and pepper to taste and set aside.
4. HEAT remaining pure olive oil in a large non-stick skillet. Add chicken and quickly cook about 2 minutes per side, until no longer pink.
5. TOP chicken with caprese salsa.

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