Make

Tip

Set up a draining area for the chicken morsels in advance.

Bite-Size Chicken Caprese

goop

Caprese meets chicken parm…in a bite. These are also fun to skewer.

makes 4-6

2 boneless, skinless chicken breasts, sliced into small squares (about 1-inch)

dry Italian bread crumbs (preferably a homemade mix including dried fennel, rosemary and thyme)

2 eggs

handful of cherry tomatoes (about 10-12)

2 large balls of fresh mozzarella

fresh basil

olive oil

salt & pepper

1. Heat the oven to 375 degrees F. Arrange cherry tomatoes in a baking dish and drizzle with olive oil. Season with sea salt and freshly ground pepper and place in oven. Keeping a close eye on them, cook for about 10 minutes until they’ve burst and browned a bit, but not burned or dried out.

2. Meanwhile, place eggs in a shallow bowl and whisk. Line the bottom of another shallow bowl with breadcrumbs. Place chicken in eggs, then pick them up with your hands, letting excess egg run off, and dredge them in the breadcrumbs.

3. Coat the bottom of a large frying pan with olive oil, about ½ inch deep, over medium high heat. When the oil is hot enough to sizzle, carefully place the chicken breasts in the oil. Cook for about 1-2 minutes on each side, until lightly browned and crisp, making sure they’re cooked all the way through. Arrange on a serving platter.

4. With your hands, tear mozzarella into pieces that fit on top of the chicken, and place them there. Add a cherry tomato on top of the mozzarella and a fresh piece of basil on top of that. (Feel free to play around with the arrangement, for example, placing basil before the cherry tomato or the mozzarella on top of the tomato, etc.)

5. Serve without utensils.

Also on Goop
recipes
Vietnamese Dressing

A perfect balance of hot, sour, salty and sweet, this dressing is like a flavor knockout.

Read More
recipes
Adobo Fried Chicken and Waffles

This is Filipino adobo, not the Spanish version. The vinegar brightens the richness of the fried chicken and helps with the digestion. Add more or fewer chiles, depending on how much heat you like.

Read More
recipes
Chicken Salad

I like this a lot better than the standard deli chicken salad (which does have an appeal of its own). Serve as an open-faced sandwich on grilled sourdough.

Read More

Get Goop?
Didn't think so.

Sign up for the weekly issue: Exclusive content, first peeks at collaborations, plus Thursday’s note from GP.