Chicken Caprese Recipe

Pound and season chicken

Place each chicken breast between two pieces of plastic wrap or in a large zip-top bag. Pound to an even thickness about 1/2 inch using a meat mallet or rolling pin (this promotes even cooking). Pat the meat dry with paper towels. Season both sides with kosher salt (1 tsp divided), black pepper (1/2 tsp), and garlic powder (1/2 tsp).

Cook chicken

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook 4–5 minutes per side, until golden brown and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). If breasts are thicker, reduce heat to medium and cover for a couple minutes to finish cooking. Remove chicken to a cutting board and let rest 5 minutes, then slice thinly against the grain.

Prepare tomatoes and mozzarella

While the chicken rests, slice heirloom tomatoes into 1/4-inch rounds to yield about 2 cups. Tear or slice the buffalo mozzarella into 1/4-inch pieces.

Assemble sandwich

Split sesame buns and lightly toast them face-down in the same skillet for 30–45 seconds until slightly browned. On the bottom bun, spread 2 tablespoons basil pesto. Arrange a handful of mixed greens (if using), then layer sliced chicken, tomato rounds, and pieces of buffalo mozzarella. Drizzle the tomato and mozzarella with 1 teaspoon extra virgin olive oil and 1 tablespoon balsamic glaze. Add 3 fresh basil leaves on top of the cheese, then spread 2 tablespoons pesto on the top bun and close sandwich.

Cut the sandwich in half on a diagonal. Serve each sandwich with approximately 1 cup kettle-style potato chips on the side. Optionally garnish plate with remaining basil leaves and an extra drizzle of balsamic glaze.