Italian Crusted Chicken with Tomatoes and Mozzarella

This dish is sort of inspired by an appetizer. It's a mixture between bruschetta and caprese. Instead of toasted bread I used breaded chicken tenders.  It's a great way to stretch a few chicken breasts between some additional people.  If you find yourself with only three chicken breasts, but four people to feed, pound out those chicken breasts and cut them into strips.  Sliced mozzarella might be easier than shredded.  It would probably stay put on the chicken slightly better. The fresher the mozzarella, the better. If, for some reason, you decide to make this recipe (and you definitely should because it's delicious) do not put the prepared baking sheet into the oven until just before you're ready to serve.  You want them to be fresh right out of the oven.

Italian Crusted Chicken with Tomatoes and Mozzarella

1 cup all-purpose flour

1 ½ tsp. salt

1 tsp. ground black pepper

½ tsp. cayenne pepper

1 egg

1 cup bread crumbs

2 Tbs. olive oil, or as needed

1 pound chicken tenders

2 Tbs. olive oil

1 can stewed tomatoes (w/ liquid)

4 cloves garlic, chopped

10 fresh basil leaves

1 small onion, chopped

salt and black pepper to taste

mozzarella cheese

Preheat oven to 350 degrees F. Whisk together the flour, salt, black pepper, and cayenne pepper in a bowl. In a separate shallow bowl, beat the egg. Place the bread crumbs into a third bowl.

Heat olive oil in a skillet over medium heat. Dip each chicken tender into the seasoned flour, then into the egg; roll in crumbs. Pan fry the chicken tenders until golden brown on both sides, about 4 minutes per side. Transfer the chicken pieces to a baking sheet.

Heat 2 Tbs. olive oil in a skillet over medium heat, and stir in the tomatoes, garlic, basil, onion, and a pinch of salt and black pepper. Reduce heat and simmer the tomato sauce until it starts to thicken, stirring often, about 10 minutes. Spoon about 1 Tbs. of sauce over each chicken piece; top with a half piece of mozzarella cheese.

Bake in the preheated oven until the cheese is melted and bubbly, 8 to 10 minutes.

Definitely try this recipe!  It was very delicious.  I think this recipe could also make a great appetizer.  Cut the chicken breasts into smaller bits and cut your tomatoes up just a little.  Enjoy!!