Mini Summer Chicken Caprese Bites
250g chicken breast, cut into 24 nugget-sized pieces
2 tbsp plain flour
1 tbsp milk
cup panko breadcrumbs
cup finely grated parmesan
2 tbsp olive oil
6 bocconcini balls, cut into thin slices
12 (about one punnet) cherry tomatoes
24 basil leaves
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.
Heat oil in 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.
Top each chicken bite with a slice of bocconcini, half a cherry tomato and a leaf of basil and secure with a serving toothpick.
TIP: 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.
Source: Dairy Australia