Martin Bros. Recipes

Parmesan Chicken Caprese Appetizer

Keywords: Appetizers, Poultry

Added: August 19, 2016

2 each J&B Parmesan Crusted Chicken Breasts (383220)

1 each Rotella’s Focaccia Split Top Sliced Hoagie – 6-7 in (996890)

2 slices Capital City Tomato (362012), sliced

3 oz Grande Fior di Latte Fresh Mozzarella Ovoline (901860), sliced

2-3 leaves Bix Basil (391000), chiffonade

3 oz Pesto Mayo (see recipe)

1. Bake chicken breast at 375°F until internal temperature reaches 165°F, approximately 20-25 minutes. 2. Split baked chicken in half lengthwise. 3. Lay out both halves of hoagie, top each with one split chicken breast and place tomato and mozzarella slices on top. 4. Melt cheese. 5. Slice and plate. 6. Top with pesto mayo and basil chiffonade.


Pesto Mayo

1 cup Ventura Classic Gourmet® Select Extra Heavy Mayonnaise (631390)

1/2 cup Pesto (347385)

Mix ingredients together and adjust to preference. 

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