Serves 14
40 min
Chicken Caprese Appetizers
Recipe GLPR38247c3831bbea
Crispy herb-breaded chicken pieces alternated with fresh cherry tomatoes, creamy bocconcini, and aromatic basil leaves on bite-sized skewers. These Mediterranean-inspired appetizers combine juicy pan-fried chicken with the classic flavors of a Caprese salad, creating an elegant and flavorful finger food perfect for entertaining.
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Ingredients
2 boneless skinless chicken breasts
2 cups Italian seasoned bread crumbs
2 eggs
15 cherry tomatoes
12 mini bocconcini, halved
12 fresh basil leaves
vegetable oil for pan-frying
salt
black pepper
Directions
Pat the chicken breasts dry with paper towels. Cut them into approximately 1-inch pieces, and season them with salt and pepper to taste.
In a shallow bowl, beat the eggs together. In another shallow bowl, spread out the Italian seasoned bread crumbs.
Dip each chicken piece into the beaten eggs, coating all sides, then dredge in the bread crumbs, pressing gently so the coating adheres well. Set the breaded pieces on a plate.
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, carefully place the breaded chicken pieces in the hot oil and cook for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F.
Transfer the cooked chicken to a paper towel-lined plate to drain excess oil. Let cool for 1-2 minutes.
On small skewers or toothpicks, layer each appetizer with a piece of basil leaf, a cooked chicken piece, a cherry tomato, half of a bocconcini, and another piece of basil. Repeat to create 14 skewers using the ingredients proportionally.
Arrange the finished skewers on a serving platter and serve immediately while the chicken is still warm.
