Chicken Caprese with Crispy Capers

Ingredients

• 12 ozboneless skinless chicken breasts, 2 breasts
• 1 tspItalian seasoning, dried
• 1/2 tspgarlic powder
• 1/2 tsppaprika
• salt, to taste
• black pepper, freshly ground, to taste
• 1/4 cupolive oil, extra-virgin; 2 tbsp for the capers and the salad, 2 tbsp for the chicken
• 2 tbspcapers, drained
• 2tomatoes, large and ripe, such as beefsteak
• 4 ozfresh mozzarella, a soft ball, not the low-moisture block
• 1/2 cupfresh basil, leaves; large ones for layering, small ones to garnish
• 1 tbspbalsamic glaze
• 2 tbsppecorino romano, finely grated; optional (Parmesan works too)
• 1/2lemon, cut into wedges, to serve

Method

1. 1

   Lay each chicken breast flat and, pressing on top with one hand, slice it in half horizontally into 2 thin cutlets. Pat them dry with paper towels, then mix the Italian seasoning, garlic powder and paprika with a good pinch each of salt and pepper and rub it over both sides.

2. 2

   Drain the capers and roll them in paper towels until they are as dry as you can get them; wet capers spit and won't open. Slice the tomatoes and mozzarella into ¼-inch (6 mm) rounds, pick out the best basil leaves, and cut the lemon into wedges.

3. 3

   Heat 2 tbsp of the olive oil in a small skillet over medium-high heat until it shimmers. Add the capers, stand back as they spit, and fry for 1 to 2 minutes, shaking the pan, until they burst open like tiny flowers and turn crisp. Lift them onto a paper towel with a slotted spoon and pour the caper oil into a small bowl; it dresses the salad later.

4. 4

   Heat the remaining 2 tbsp of oil in a large skillet over medium-high heat until it shimmers, about 1 minute. Lay in the cutlets without crowding them and cook for 3 to 4 minutes a side, until golden brown and 165°F in the thickest part. Move them to a plate and, if you're using it, scatter the pecorino over them while they're hot.

5. 5

   While the chicken rests for 5 minutes, shingle the tomato and mozzarella slices in an overlapping row along one side of each plate: tomato, mozzarella, a basil leaf, and repeat. Season with salt and pepper and spoon the caper oil over the row.

6. 6

   Lay the chicken beside the salad and scatter the crispy capers over everything. Drizzle the balsamic glaze in thin zigzags across the salad and the chicken, tuck in the lemon wedges and a few small basil leaves, and serve while the chicken is warm.