Preparation Info

Crispy Basil Chicken


  • 1 1/2 pounds boneless, skinless chicken breasts, trimmed and pounded to 1/2-inch thickness
  • Stonewall Kitchen Basil Pesto Aioli
  • 1 cup panko breadcrumbs
  • 1/4 cup light olive oil, plus additional to drizzle over the tomatoes
  • 4-6 ounces fresh mozzarella cheese, sliced
  • 2 medium tomatoes, diced
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees F.
  2. Brush Basil Pesto Aioli over both sides of each chicken breast.
  3. Place panko breadcrumbs in a shallow bowl. Press each chicken breast in the crumbs to generously coat chicken on all sides. Allow to rest 10 minutes before sautéing.
  4. Heat oil in a large sauté pan over medium-high heat. When oil is hot, add chicken in batches, making certain to not over crowd the pan. Sauté until golden brown and the chicken is no longer pink when a knife is inserted in the center of the meat.
  5. Remove chicken to a baking tray lined with paper towel until all pieces are cooked. Remove paper towel. Top each chicken breast with a slice of fresh mozzarella and bake in oven until cheese is melted.
  6. Meanwhile in a small bowl, add a little olive oil to the tomatoes just to coat and toss. Season with salt and pepper.
  7. Serve chicken breast topped with chopped tomatoes.

Stonewall Kitchen Ingredients

Basil Pesto Aioli

Basil Pesto Aioli

Item: 111314
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