Name: Ricci’s Places Chicken Focaccia Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 loaf focaccia loaf; 2 tbs extra-virgin olive oil; 1 tsp sea salt; 0.5 tsp freshly ground black pepper; 2 pieces boneless skinless chicken breasts; 0.5 cups all-purpose flour; 2 pieces large eggs; 2 tbs milk; 1 cups Italian seasoned breadcrumbs; 0.25 cups grated Parmesan; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 3 tbs olive oil (for frying); 1 large ripe tomato; 6 oz fresh mozzarella; 10 leaves fresh basil leaves; 1 tbs balsamic reduction (optional)

Method

Bread

Warm focaccia

Preheat oven to 375°F (190°C). Place the whole focaccia loaf or cut halves on a baking sheet. Brush the top lightly with 2 tablespoons extra-virgin olive oil and sprinkle with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Warm in the oven for 8–10 minutes until heated through and slightly crisp on top. Keep warm in the oven (turned off) while you prepare the chicken and toppings.

Chicken

Prepare chicken

If breasts are thick, butterfly or slice them horizontally to 1/2-inch thickness for even cooking. Pat dry with paper towels. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Set up dredging station

In three shallow bowls: place 1/2 cup all-purpose flour in the first. In the second, whisk together 2 large eggs and 2 tablespoons milk until blended. In the third, combine 1 cup Italian seasoned breadcrumbs, 1/4 cup grated Parmesan, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried oregano.

Bread the chicken

Working one piece at a time, dredge a chicken piece in flour, shaking off excess. Dip into the egg wash, then press firmly into the breadcrumb mixture to coat evenly. Place coated breasts on a plate and let rest 5 minutes to set the crust.

Pan-fry until golden

Heat a large skillet over medium heat and add 3 tablespoons olive oil. When oil shimmers, add the breaded chicken (do not overcrowd — cook in batches if needed). Fry 3–4 minutes per side until golden-brown and internal temperature reaches 155–160°F (68–71°C). Transfer to a paper-towel-lined plate and let rest 3–5 minutes; residual heat will carry to 165°F (74°C).

Slice chicken

Slice each chicken breast into 1/4-inch thick slices on a slight diagonal so pieces are easy to place on focaccia.

Toppings

Prepare tomato and mozzarella

Slice the ripe tomato into 1/4-inch rounds and pat lightly to remove excess moisture. Slice or tear the fresh mozzarella into 1/4-inch pieces or rounds roughly matching the tomato size.

Assemble on focaccia

Remove warmed focaccia from the oven. If using a whole loaf, slice horizontally to create a top and bottom. If halves, leave as-is. Drizzle 1 tablespoon olive oil over the cut surface of the bread. Arrange a layer of sliced breaded chicken evenly over the focaccia base. Top the chicken with alternating slices of tomato and mozzarella. Scatter fresh basil leaves over the top. If desired, drizzle 1 tablespoon balsamic reduction for brightness.

Finish and serve

Return the assembled focaccia to the oven for 3–5 minutes, just until the mozzarella softens and warms (do not fully melt into a pizza — aim for warm, slightly gooey cheese). Remove, let rest 1 minute, then slice into portions. Serve warm.