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CHICKEN CAPRESE

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• 3 large plum tomatoes, diced
• 4 oz mozzarella, cut into cubes
• 5 tbs olive oil
• 1 tbs balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 tbs chopped basil
• 1/2 cup flour
• 2 eggs
• 1/2 cup bread crumbs
• 4 boneless skinless chicken breast halves

IN a bowl, mix tomatoes, mozzarella, 2 tbs oil, vinegar, 1/4 tsp salt, 1/8 tsp

pepper and basil for the salad. Cover with plastic wrap and reserve.

PLACE flour on a plate. Beat eggs in a bowl. Spread the bread crumbs on another

plate. Dip chicken first in the flour, then in the egg and finally into the

bread crumbs. Sprinkle both sides with remaining salt and pepper. Place on a

plate.

HEAT remaining oil in a skillet. Add chicken and cook 5 min. per side or until

done.

TO SERVE---Spoon an equal amount of salad over each piece of chicken. GARNISH

WITH ADDITIONAL BASIL.