Mini Summer Chicken Caprese Bites

INGREDIENTS:

250g chicken breast, cut into 24 nugget-sized pieces

2 tbsp plain flour

1 egg

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

METHOD:

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

www.legendairy.com.au