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THE DAIRY KITCHEN

Mini Summer Chicken Caprese Bites

By THE DAIRY KITCHEN

Makes 24
Difficulty Easy
Preparation 30 MINS
Cooking 15 MINS
A fresh, filling and lower-carb finger food option for entertaining! Use gluten-free crumbs to make this recipe coeliac friendly.

Ingredients

250g chicken breast, cut into 24 nugget sized pieces
2 tablespoons plain flour
1 egg
1 tablespoon milk
½ cup panko breadcrumbs
1/3 cup finely grated parmesan
2 tablespoons olive oil
6 bocconcini balls, cut into thin slices
12 (approx. 1 punnet) cherry tomatoes
24 basil leaves
Handy Tips
Make the chicken ahead of time and re-warm in the oven before skewering, or, if it's a hot day serve the chicken cool.

Method

  1.  Cut chicken into 24 bite sized pieces.  If chicken breast is quite thick in sections, halve horizontally to thin out.  Place the flour in a small bowl and season with salt and pepper.  In another bowl, whisk the egg with milk until combined. In a third bowl, combine breadcrumbs and parmesan.  Dip chicken pieces in flour, then egg mixture and then breadcrumbs to crumb and place on a plate. Refrigerate until ready to cook. 
  2. Heat oil a large frying pan over medium heat.  Add the chicken and cook for 2-4 minutes each side or until the chicken is crispy, golden and cooked through.  Remove from heat and drain on absorbent paper.  
  3. Top each chicken bite with a sliced of bocconcini, half a cherry tomato and a leaf of basil and secure with a serving toothpick.   

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