Fresh, vibrant, and bursting with Italian flavors, this Caprese Chicken Sandwich combines crispy breaded chicken with the classic combination of tomato, mozzarella, and basil. Perfect for lunch or a light dinner, this sandwich brings together the beloved elements of a Caprese salad with protein-packed chicken in one delicious package.

Understanding Your Components

1. Breaded Chicken: I recommend using chicken breast for a lean option, but chicken thighs work wonderfully too! Thighs give you a juicier result due to their higher fat content. Make sure to flatten your chicken evenly so it cooks properly – you can do this with a meat tenderizer or the flat side of a knife.
2. Breading station: set up your breading station by having 3 plates ready – 1 with plain flour, 1 with beaten eggs and 1 with breadcrumbs. When you drench and bread your chicken fillets, it can get super messy. A tip is to keep 1 hand dry and 1 hand for the wet. Dust your chicken in flour first then drench in the beaten eggs – the flour helps the eggs to cling onto your chicken. And lastly, coat your chicken into the breadcrumbs. Make sure it’s coated well so we get a nice breaded crust when we fry.
3. Walnut Pesto: A rich, flavourful sauce made with fresh basil, toasted walnuts, garlic, Parmesan cheese, and olive oil. This aromatic pesto adds wonderful depth to the sandwich and pairs beautifully with the chicken and fresh mozzarella.
4. Roasted Tomatoes: Slow-roasted cherry or grape tomatoes bring an incredible sweet and savoury dimension to this sandwich. The roasting process concentrates their flavour and adds a delicious caramelized quality that elevates the entire dish.
5. Bread: i used a mini sourdough loaf but feel free to use any crusty loaf you have on hand! I think any Italian or white crusty loaf would be amazing for this.
6. Deep-fry/Airfry: Use a neutral oil to fry your chicken fillets (i.e. vegetable or canola oil would be good options). Make sure your oil is at a good frying temperature – i.e. 180C/350F to get a nice golden colour and the coating is crispy not soggy. If the oil is not hot enough, the breading will be soggy. If it’s too hot, the breading will burn and the chicken will not be cooked. If you like a healthier alternative, you could also airfry your chicken fillets! Just make sure to spray the outside evenly with some oil and air-fry at 180C/350F until golden brown.

Tips!

Storage and Reheating Guide

• Walnut pesto will keep in the refrigerator for up to 5 days with a thin layer of olive oil on top to prevent oxidation
• Roasted tomatoes can be refrigerated for up to 4 days
• Uncooked breaded chicken can be stored in the fridge for up to 24 hours. Cooked breaded chicken up to 3 days. Reheat in the oven or air-fryer until warmed through and crispy.
• Vodka sauce can be stored in the fridge for up to 2 days.
• Store each component separately. Assemble fresh and serve immediately

Make ahead tips:

• Bread your chicken in advance and leave in the fridge (if you’re cooking it in a few hours) or in the freeze (max 3 days)
• Prepare the walnut pesto up to 5 days ahead
• Roast tomatoes a day ahead and refrigerate
• Fry chicken and assemble sandwich when you’re ready to eat

Ingredients

(makes 2 sandwiches)

2 bread loaves of choice (i used small pane di casa)
Burrata cheese

Breaded Chicken:
1 chicken breast, halved length-wise and flattened
1/2 cup plain flour
1-2 eggs, beaten
1 cup breadcrumbs
2 tbsp parsley, minced
1/2 tbsp garlic powder
1/2 tbsp onion powder
Vegetable oil for frying

Walnut Pesto:
1 cup fresh basil
1/3 cup walnuts, lightly toasted
2 garlic cloves
1/3 cup freshly grated Parmesan cheese
1/3 cup extra virgin olive oil
1 tbsp lemon juice
Salt and pepper to taste

Roasted Tomatoes:
2 cups cherry or grape tomatoes
2 tbsp olive oil
1 tsp Italian herbs, optional
1/2 tsp salt
1/4 tsp black pepper

Method

1. Roasted Tomatoes: Preheat oven to 300°F (150°C). Toss tomatoes in a baking pan with olive oil, Italian herbs, salt, and pepper. Roast for 45 minutes – 1 hour until they’re softened and slightly caramelized but still hold their shape. Set aside
2. Walnut Pesto: In a food processor, combine basil, toasted walnuts, garlic, Parmesan cheese. Pulse until coarsely chopped. With the processor running, slowly drizzle in olive oil until smooth. Add lemon juice and season with salt and pepper. Set aside.
3. Breaded chicken: Slice your chicken breast into 2 pieces length-wise. While working with 1 piece at a time, cover the chicken with a piece of plastic wrap and using a meat tenderiser, flatten out the chicken into a thin even piece. Repeat with the other piece. Season the chicken with salt and pepp.
4. Add your breadcrumbs onto a plate and mix in the parsley, onion powder and garlic powder. Prepare your breading station. Working with 1 piece of chicken at a time, place the chicken into your flour and cover it well. Transfer the chicken to your beaten eggs and cover it well. Transfer the chicken to your seasoned breadcrumbs and press it in well. Repeat with the 2nd piece.
5. Bring a pot of oil to frying temperature (180C/ 350F). Carefully drop in 1 piece of breaded chicken at a time and fry for 4-6 minutes, depending on the thickness of the chicken and flipping halfway, or until golden brown. Place on a wire rack to drain.
6. Assemble: On 1 piece of toasted bread, spread on a layer of the walnut pesto, then top with a piece of chicken. Break apart a burrata cheese ball and top with the roasted tomatoes. Close the sandwich. Enjoy!