Mini Summer Chicken Caprese Bites Recipe | Legendairy

Mini Summer Chicken Caprese Bites


24
Easy
30 MINS
15 MINS

A fresh, filling and lower-carb finger food option for entertaining! Use gluten-free crumbs to make this recipe coeliac friendly.

INGREDIENTS

  • 250g chicken breast, cut into 24 nugget sized pieces
  • 2 tablespoons plain flour
  • 1 egg
  • 1 tablespoon milk
  • ½ cup panko breadcrumbs
  • 1/3 cup finely grated parmesan
  • 2 tablespoons olive oil
  • 6 bocconcini balls, cut into thin slices
  • 12 (approx. 1 punnet) cherry tomatoes
  • 24 basil leaves

METHOD

  1.  Cut chicken into 24 bite sized pieces.  If chicken breast is quite thick in sections, halve horizontally to thin out.  Place the flour in a small bowl and season with salt and pepper.  In another bowl, whisk the egg with milk until combined. In a third bowl, combine breadcrumbs and parmesan.  Dip chicken pieces in flour, then egg mixture and then breadcrumbs to crumb and place on a plate. Refrigerate until ready to cook. 
  2. Heat oil a large frying pan over medium heat.  Add the chicken and cook for 2-4 minutes each side or until the chicken is crispy, golden and cooked through.  Remove from heat and drain on absorbent paper.  
  3. Top each chicken bite with a sliced of bocconcini, half a cherry tomato and a leaf of basil and secure with a serving toothpick.   

HANDY TIPS

Make the chicken ahead of time and re-warm in the oven before skewering, or, if it's a hot day serve the chicken cool.

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