Say hello to my favorite summer chicken dish - Chicken Caprese. Tender breaded chicken (cooked in the air fryer, oven or on the stove), creamy fresh mozzarella and sweet blistered tomatoes are served over pasta for a meal I could eat again and again.
Trim fat from chicken breasts. Slice in half or into thirds, lengthwise. The thinner the chicken, the quicker it'll cook.
Add breadcrumbs to a shallow bowl or plate. In another shallow bowl, gently whisk together milk and egg to combine. Dredge chicken first in milk-egg mixture and then in breadcrumbs, coating on each side. Repeat until all chicken slices are breaded.
Spray both sides of chicken with cooking spray. Set prepared chicken in a single layer on the tray for air fryer, or directly onto rack(s) (or basket, if you have basket-style air fryer). If you cannot fit all of the chicken, cook in
Cook in an air fryer at 400F for 15 minutes, flipping at the halfway mark. If chicken is not cooked throughout, cook for another few minutes. Top with a slice of mozzarella cheese and return to air fryer for 2-3 minutes, until cheese is melted.
While chicken is cooking, heat olive oil in a small non-stick skillet over medium heat. When hot, add halved tomatoes and garlic. Sprinkle liberally with kosher salt and pepper. Cover and cook for about 10 minutes, until tomatoes are burst and juicy, stirring halfway through.
Serve chicken topped with blistered tomatoes, and, if desired, a drizzle of balsamic glaze.