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Chicken Parmesan with Caponata

The addition of canned caponata saves time while still adding that flavorful mix of eggplant, olives and tomatoes.

Anita Jacobson
Culinary Instructor
  • Serves 4
  • |
  • prep time: 20 minutes
  • |
  • cook time: 20 minutes
  • 2 whole chicken breast split in half.
  • 1 can caponata
  • Salt and pepper
  • 1 cup flour
  • 1 cup breadcrumbs
  • 2 eggs mixed with 2 Tbs. water
  • 1 jar Bertolli® Vodka Sauce
  • 1/4 lb. prosciutto
  • 1/2 lb. mozzarella cheese
  • 1 cup canola oil

1. Butterfly chicken breast and open up. Season with salt and pepper. Put 1 Tbs. of caponata on split side of chicken breast. Repeat with all chicken breasts. Close chicken breasts.

2. Coat chicken breast with flour with left hand, keeping other hand dry. Drop chicken breast in egg mixture with left hand and remove with right hand. Coat chicken breast with breadcrumbs with right hand (one dry hand, one wet hand).

3. Heat oil in pan and brown chicken breast on both sides.

4. Remove chicken to a baking sheet and top with Bertolli® Vodka Sauce, prosciutto, and slice of mozzarella. Bake at 375 for 15 min.