Ingredients
The Chicken:
4 Boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
1 cup Panko breadcrumbs (for extra crunch)
1/2 cup Grated Parmesan cheese
2 Large eggs (beaten)
1/2 cup All-purpose flour
1 tsp Garlic powder & Dried oregano
Salt and black pepper to taste
3 tbsp Olive oil (for frying)
The Toppings:
8 oz Fresh mozzarella balls (bocconcini) or sliced fresh mozzarella
2 cups Cherry tomatoes, halved
1/4 cup Fresh basil, chiffonade (thinly sliced)
2 tbsp Basil pesto (optional, for drizzling)
Balsamic glaze (for the final finish)
Instructions
1. Prepare the Breading Station
Set up three shallow bowls:
Flour: Seasoned with salt and pepper.
Egg: Beaten well.
Breadcrumbs: Mix the Panko, Parmesan, garlic powder, and oregano.
2. Bread the Chicken
Dredge each chicken breast in the flour (shake off excess), dip into the egg wash, and then press firmly into the Panko-Parmesan mixture until fully coated.
3. Sear to Perfection
Heat olive oil in a large skillet over medium-high heat. Fry the chicken for 4–5 minutes per side until the crust is deep golden brown and the internal temperature reaches 74°C (165°F).
4. Melt the Cheese
During the last 2 minutes of cooking, place the mozzarella on top of the chicken in the pan. Cover with a lid briefly to help the cheese get gooey and melted.
5. The Fresh Topping
In a small bowl, toss the halved cherry tomatoes with a tiny bit of olive oil and salt.
6. Assembly
Transfer the cheesy chicken to a platter. Top generously with:
The fresh tomato mixture.
A drizzle of basil pesto.
A heavy scatter of fresh basil.
A dramatic drizzle of thick balsamic glaze.
