Breaded Chicken Caprese Sandwich

Italian Breaded Chicken Cutlet Caprese

When tomato season is at it's peak, don't forget the chicken caprese sandwiches!

Makes 3 servings

1 (1-pound) package Gerber Skinless Boneless Chicken Breasts, available in our retail store

1/2 cup extra-virgin olive oil

2 teaspoons Italian herb seasoning

1 cup Italian-style panko breadcrumbs

Hamburger buns or other bread

Fresh mozzarella cheese, sliced

Fresh ripe tomatoes, small sizes and a variety of colors look best, thinly sliced

Aloha salt & pepper (a combination of white, pink and black salts), to taste

Basil leaves, sliced in chiffonade

Balsamic reduction, to squeeze

Preheat oven to 425° F. Line a baking sheet with parchment paper and set aside.

Place another sheet of parchment paper on the cutting board, place chicken breasts on the paper and cover with another sheet of parchment paper or plastic wrap. Pound the a meat mallet until it is shaped into a thin cutlet.

In a small bowl, stir together olive oil and herbs. Pour breadcrumbs into a wide, shallow dish. Use a pastry brush reserved for meat to brush the oil on both sides of the chicken cutlets. Place oiled cutlets into the breadcrumbs and coat on both sides, patting with your fingers to help the coating adhere. Place the cutlets on the prepared baking sheet and bake in the oven for about 15 minutes. Using a spatula, flip the cutlets and continue baking for 3 to 5 minutes more until the chicken cooked through to a temperature of 165° F. on a meat thermometer.

Place two slices of mozzarella on the cutlet and return to the oven for 2-3 minutes or until it just begins to melt. Place cutlet on a bun and layer with tomatoes, sprinkle with salt, add basil chiffonade and drizzle with balsamic reduction. Enjoy!