Caprese Chicken Ciabatta Sandwich
This meal is a real winner for families, who doesn’t love breaded chicken on a sandwich? Mixed together with Caprese flavours for a taste of Italy, this meal will no doubt be on your weekly rotation.
2 Servings 30 Minutes
Ingredients
- Ciabatta Rolls - 2
- Egg - 1
- Mozzarella - 60 grams
- Black Pepper - 1/2 tsp
- Dried Basil - 1 tsp
- Garlic Granules - 1 tsp
- Mayonnaise - 1 tbsp
- Olive Oil - 1 tbsp
- Panko Breadcrumbs - 40 grams
- Pesto - 2 tbsp
- Plain Flour - 20 grams
- Salt - 1/2 tsp
- Beef Tomato - 1
- Rocket - 20 grams
- Chicken Breasts - 2
Method
- Start by placing the chicken breasts between two sheets of baking paper and gently bashing them with a rolling pin to an even thickness (around 1.5cm). Season lightly with salt & pepper.
- Setup three shallow bowls: 1. Flour mixed with dried basil & garlic granules. 2. Egg, beaten. 3. Panko breadcrumbs. Dredge each chicken breast in flour (shake off excess), dip into the egg, then press into the panko breadcrumbs until well coated.
- Heat olive oil in a large frying pan over medium heat. Fry chicken for 4–5 minutes per side, until golden and cooked through. In the last 2 minutes, lay mozzarella slices on top of each chicken breast, cover the pan loosely with a lid to help it melt.
- Lightly toast the ciabatta halves under the grill or in a dry pan. Spread mayonnaise on the bottom halves and pesto on the top halves.
- Place rocket on the mayo side of the ciabatta. Add the chicken with melted mozzarella. Top with beef tomato slices and add the top side of the ciabatta to close the sandwich.
- Enjoy immediately while the chicken is hot and crispy, and the mozzarella is gooey.