Yield: 4 servings

Caprese Chicken with Mushrooms & Olives

Caprese Chicken with Mushrooms & Olives

Ingredients

  • 2 1/2 - 2 3/4 lbs. boneless skinless chicken breasts (4), or sub thighs (8)
  • 1/2 cup italian seasoned dry bread crumbs
  • 1/4 cup fresh grated parmesan cheese, store-bought canned ok so long as it's 100% real cheese
  • 1 tsp. garlic powder
  • 1 tsp. regular table salt
  • 1/2 tsp. dried italian seasoning
  • 1 extra large egg beaten with 1 Tbl. cold water
  • 8 Tbl. basil pesto, (2 Tbl. per chicken breast)
  • 4 oz. (about 1 cup) thickly sliced fresh mushrooms, or as desired
  • 20 medium black olives sliced into thirds crossways, or as many as you like
  • 1 medium to large tomato, thinly sliced
  • a light sprinkling of garlic salt and coarse ground pepper
  • thick slices fresh mozzarella, (about a 1/2 lb.), as desired
  • another light sprinkling of garlic salt, dried parsley and coarse ground black pepper
  • (tall can of olives used was 6 oz./dry weight)

Instructions

  • Trim chicken pieces of any fat.
  • In shallow bowl, mix together well the bread crumbs, cheese, garlic powder, salt and italian seasoning.
  • In second shallow bowl, whisk egg with water.
  • With one hand, moisten one piece of chicken on both sides with egg mixture. With other hand, dredge into crumb mixture coating very well, patting on lots of crumbs. Place into sprayed 13x9 baking dish, and continue with rest of chicken.
  • Top each evenly with 2 Tbl. pesto, then sliced mushrooms, black olives, and tomato slices.
  • Pop into preheated 350º F oven and bake, uncovered, for 35 minutes.
  • Remove from oven, top with mozzarella slices, sprinkle with garlic salt and italian seasoning.
  • Return to oven and bake until cheese has fully melted and chicken is done, about another 10 - 15 minutes.
  • Serve hot with Pesto Alfredo Fettuccine with Olives if desired.