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Crispy Basil Chicken – Serves 4-6 View Larger

Crispy Basil Chicken – Serves 4-6


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


  1. Preheat oven to 350 degree F.
  2. Brush Basil Pesto Aioli over both sides of each chicken breast.
  3. Place panko crumbs 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 saute pan over medium-high heat. When oil is hot add chicken in batches, making certain to not over crowd the pan. Saute until golden brown and the chicken is no longer pink when a knife is inserted in the center of the meat. 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.
  5. Meanwhile in a small bowl, add a little olive oil to the tomatoes just to coat and toss. Season with salt and pepper.
  6. Serve chicken breast topped with chopped tomatoes.

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Basil Pesto Aioli
Basil Pesto Aioli Item: 111314 $7.50