JENNIFER ALEXANDER RUPLE

The fresh flavors of Caprese salad are a celebration of simplicity and the finest of late summer ingredients. Named after the island of Capri, this Italian classic brings together ripe tomatoes, creamy mozzarella, fragrant basil, and a drizzle of olive oil to create a dish that’s as beautiful as it is delicious. Whether served as a starter, side, or light main dish, the elements of Caprese salad give a fresh kiss to everything. Indulge in the combination with this issue’s featured recipes – Chicken Parmesan Caprese and Caprese Flatbread.

Chicken Parmesan Caprese
4 servings

4 boneless chicken breasts
2 large eggs
1 ½ cups Italian seasoned breadcrumbs
½ cup Parmesan cheese
Salt and pepper to taste
Olive oil for browning
8 slices fresh mozzarella cheese
3-4 Roma or small tomatoes, sliced
½ cup fresh basil leaves, torn
Olive oil for drizzling
Balsamic glaze

Heat oven to 350 F.

In a shallow bowl, beat eggs. In another bowl, combine breadcrumbs, Parmesan, and salt and pepper.

Dip each chicken breast in egg, then coat with the breadcrumb mixture.

In a large skillet, heat oil over medium. Add the chicken breasts and brown both sides, about 2 minutes per side. Transfer chicken to a baking sheet and bake about 20 minutes or until chicken is cooked through.

Remove pan from oven and top each chicken breast with 2 slices of mozzarella cheese and tomato slices. Broil until cheese begins to melt.

To serve, drizzle each chicken breast with olive oil and balsamic glaze. Sprinkle with basil and Parmesan.

Caprese Flatbread
4 servings

Heat oven to 400 F.

Place flatbread on a baking sheet, drizzle with olive oil and sprinkle with Italian seasoning.

Arrange cheese over the flatbread then top with tomato halves.

Bake for 10-15 minutes or according to package directions.

Remove from oven and top with fresh basil and a dusting of Pecorino Romano.