Mozzarella chicken

Recipe from: 21 July 2011

Ingredients 19
Servings 1
Minutes 00:10


Serving Change
  • 4
    plump chicken breasts, skinned and de-boned
  • 4
  • salt/pepper
  • 2
    eggs, slightly beaten
  • soft breadcrumbs
  • 2
    fresh chopped parsley
  • vegetable oil
  • Salsa:
  • 500
    baby tomatoes, halved
  • a big handful of chopped basil
  • a pinch of sugar
  • salt/pepper
  • zest of a lemon
  • a squirt of lemon juice
  • vegetable oil
  • 1
    garlic, crushed
  • Topping:
  • 3
    balls of fresh buffalo mozzarella, sliced
  • 4
    grated parmesan cheese


First butterfly the chicken breasts and then taken them through the crumbing process. Have 3 bowls ready, one with the seasoned flour, one with the beaten egg and the last one with the breadcrumbs.

Dip the butterflied chicken in the flour first, shaking off all excess flour. Next, dip it into the beaten egg and lastly in the bread crumbs.

Heat some vegetable oil in a big skillet and fry the chicken breasts until they are golden brown and crispy.
Preheat the oven to 180°C.

In a smaller pan, heat some vegetable oil and add the tomatoes, basil and all the other ingredients for the salsa.
Toss these ingredients in the pan over a high heat until the tomatoes start to break up, but not completely fall apart.

Taste for seasoning and adjust. Spoon some of this tomato mixture on each chicken breast and arrange 2-3 slices of mozzarella on top.

Finish off with some grated Parmesan and bake in the oven for about 8-10 minutes. Serve with some sauteed spinach or a side salad.

Reprinted with permission of My Easy Cooking. To visit My Easy Cooking’s blog, click here.

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