Preparation Info

Crispy Basil Chicken

Made With Our

Basil Pesto Aioli

Base $7.95
Item: 111314


  • 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.