The Vermont Farm Table Cookbook by Tracey Medeiros

Author:Tracey Medeiros [MEDEIROS, TRACEY]
Language: eng
Format: epub
ISBN: 978-1-58157-732-7
Publisher: Countryman Press
Published: 2013-03-06T16:00:00+00:00

Warm Chicken, Tomato, and Mozzarella Napoleon with Basil Oil and Balsamic Glaze

SERVES 4 to 6

This recipe makes more basil oil than you will need for the chicken; the remaining oil can be used for salad dressing or a marinade.

1 cup chopped fresh basil

1 cup olive oil

1 cup all-purpose flour

3 large eggs, lightly beaten

2 cups panko bread crumbs

4 skinless, boneless chicken breasts (about 2 1/2 pounds), trimmed and halved lengthwise

3 tablespoons canola or vegetable oil

2 large tomatoes, sliced

1 (8-ounce) ball fresh mozzarella, sliced

Aged balsamic vinegar, for drizzling

1. Preheat the oven to 350 degrees. Spray a 9-inch square baking dish with nonstick cooking spray and set aside. Combine the basil and olive oil in a small bowl and set aside.

2. Place the flour in a shallow bowl, the eggs in a second bowl, and the panko in a third bowl. Dip each piece of chicken in the flour, then the eggs, and finally the panko. Heat the vegetable oil in a large skillet over medium-high heat until hot but not smoking. Add the chicken in batches and cook until browned, 4 to 5 minutes per side.

3. Arrange half of the chicken in the prepared dish. Layer the tomato slices and cheese slices over the chicken, and then top with the remaining chicken. Bake until the chicken has cooked through and the cheese has melted, about 20 minutes. Drizzle with the basil oil and balsamic vinegar and serve.

West Mountain Inn

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