Chicken Caprese with Pasta Pomodoro
Chicken Caprese with Pasta Pomodoro is an Italian meal of fettuccini tossed with a fresh tomato sauce and topped with fried chicken cutlets, fresh tomato, basil and mozzarella.
The Equipment You’ll Need
- A Dutch oven- You’ll need this to cook your pomodoro sauce. If you don’t have one just use any three or four quart saucepan.
- A Cast Iron Skillet- I recommend this for frying your chicken. If you don’t have a cast iron skillet, just use any large frying pan.
- A Meat Pounder- You’ll need this to pound out your chicken.
The Ingredients You’ll Need for Caprese Chicken with Pasta Pomodoro
- Fresh Plum Tomatoes- You’ll need six ripe plum tomatoes to make the fresh tomato sauce.
- Boneless, Skinless Chicken Breasts- You can buy breasts that are very thinly sliced or follow my directions in the recipe for pounding out your own chicken breasts.
- Plain Dried Breadcrumbs- I like the 4C brand.
- Fettuccini- I like the DeCecco egg fettuccini.
How I Made This Dish
- First, I made the sauce. I actually made this ahead of time, and then reheated it at dinner.
- Next, I started boiling the pasta water, and then pounded the chicken, heated the oil, and set up the dredging stations.
- Then, I fried my chicken and cooked the pasta.
- Finally, I arranged the chicken, cheese, tomato, and basil on top of the pasta and sauce.
I served this with some broccoli rabe, and also some fussili with pesto sauce. That’s right, I made two pastas and two sauces, because one of my kids had a pesto craving. Needless to say, we have lots of leftovers, and will be enjoying this delicious Chicken Caprese and Pasta Pomodoro for lunch tomorrow.
Chicken Caprese with Pasta Pomodoro
Fried Chicken Cutlets, fresh tomatoes, fresh mozzarella, and basil on top of fettuccini with a fresh tomato sauce.
Ingredients
- 6 plum tomatoes, with the stems cut out
- 1 tbsp. each butter and extra virgin olive oil
- 2 tbsp. minced garlic
- 1 cup minced onion
- 2 tbsp. red wine
- 1 bay leaf
- ½ cup chicken broth
- 3 basil leaves
- ½ tsp. sugar
- ½ tsp. kosher salt
- 2 boneless, skinless chicken breast
- 1 cup flour
- ¼ tsp. each kosher salt and black pepper
- 2 beaten eggs
- 2 cups plain, dried breadcrumbs
- 1 tsp. each oregano, onion powder, garlic powder
- 1 cup vegetable oil
- 4 plum tomatoes, sliced
- ½ pound fresh mozzarella, sliced
- 1 cup basil leaves
Instructions
- Start this recipe by preparing the sauce. In a three quart saucepan, half filled with boiling water, simmer the tomatoes for three minutes, or until their skins have loosened.
- Drain and peel the tomatoes, and chop them up.
- In a large Dutch oven, heat the butter and oil on medium heat, and cook the onion and garlic until they're softened. Add the tomatoes, red wine, bay leaf, chicken broth, three basil leaves, sugar, and a quarter teaspoon of salt. Simmer for 25 minutes.
- Meanwhile, prepare the fried chicken cutlets. Begin by cutting the breasts in thirds horizontally. Place the chicken breast pieces, one at a time, between plastic wrap, and pound them out until they are about a quarter of an inch thick. Season them with salt and pepper.
- At the same time, begin to cook your fettuccini.
- Prepare a dredging station. In the first bowl place the flour, salt, and pepper. In the second bowl, place the eggs. In the third bowl, place the breadcrumbs, cheese, and oregano, garlic powder, and onion powder.
- Fill a cast iron skillet with a quarter inch of the oil, and heat up on high heat. Dredge each piece of chicken first in the flour, then in the eggs, and last in the bread crumbs. The oil is hot when a small piece of chicken sizzles immediately when placed in the oil. Fry the chicken until it is golden on each side, and cooked through.
- Drain the cooked chicken on a wire rack.
- Toss the fettuccini with the pomodoro sauce. Place the chicken, alternated with the cheese, tomato, and basil on top of each serving of pasta.
Tried this recipe?Let us know how it was!
