Past Recipes
Caprese Chicken

Caprese Chicken over Warm Spinach Salad

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Some of our most popular meals come from combining our favorite dishes in the Test Kitchen (because sometimes you can't choose and, therefore, must have both). In this Popular Recipe, it's a mashup of pounded and pan-seared chicken paillard plus Caprese salad, the classic Italian trio of tomato, basil, and mozzarella. We're adding even more of an Italian spin by dusting the chicken with Parmesan for a crunchy, salty, perfectly golden crust. You really can have it all...

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 780
  • Protein 50g
  • Total Carb 40g
  • Total Fat 44g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basil
    • 1/4 ounce
    • basil
  • cherry tomatoes
    • 1/2 pint
    • cherry tomatoes
  • baby spinach
    • 3 ounces
    • baby spinach
  • fresh mozzarella
    • 4 ounces
    • fresh mozzarella
  • shallot
    • 1
    • shallot
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • Champagne vinegar
    • 1 tablespoon
    • Champagne vinegar
  • Dijon mustard
    • 1 packet
    • Dijon mustard
  • flour
    • 1 cup
    • flour
  • grated Parmesan cheese
    • 1 ounce
    • grated Parmesan cheese
  • panko breadcrumbs
    • 1/2 cup
    • panko breadcrumbs

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • plastic wrap
  • meat mallet (optional)
  • 12" large nonstick pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Pick basil leaves, discarding stems (this is a great task for a helper). Halve tomatoes. Pat spinach dry with paper towel. Cut mozzarella into ½-inch cubes. Peel shallot, halve, and thinly slice. Pat chicken dry with paper towel and place between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness. Season chicken all over with ¼ teaspoon salt and pepper as desired.

  2. Dress spinach and tomatoes

    Dress spinach and tomatoes

    Heat 1 teaspoon olive oil in a large nonstick pan over medium heat. When oil is shimmering, add shallot. Cook, stirring, until softened, about 3 minutes. Transfer to a large bowl, reserving pan for Step 4. Add Champagne vinegar, mustard, ⅛ teaspoon salt, and pepper and whisk to combine. Whisking continuously, slowly add 2 tablespoons olive oil to fully combine. Add tomatoes and spinach; toss to coat. Set aside.

  3. Dredge chicken

    Dredge chicken

    Place flour on a large plate and season with ¼ teaspoon salt and pepper as desired. In a large shallow bowl, whisk 1 egg. On a separate large plate, combine breadcrumbs and Parmesan. Dredge chicken in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in Parmesan breadcrumbs, pressing to adhere.

  4. Cook chicken

    Cook chicken

    Wipe pan from shallot clean and place over medium-high heat with 2 tablespoons olive oil. When oil is shimmering, add chicken and sear until crust is browned and chicken is cooked through and no longer pink, 2-4 minutes per side. Transfer chicken to a paper towel–lined plate to drain.

  5. Finish spinach salad

    Finish spinach salad

    Add mozzarella and half of basil to bowl with spinach and tomatoes and toss to combine. Taste and add salt and pepper as desired.

  6. Plate Caprese chicken

    Plate Caprese chicken

    Divide spinach salad between serving plates and top with chicken. Roughly tear remaining basil and sprinkle over everything (or enlist your dinner companion to help with the garnish). Dig in!

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