Warm Butterbean Caprese with Blistered Tomatoes & Pesto Crumbed Chicken & Buffalo Mozzerella

Tue, 24 March 2026

Warm Butterbean Caprese with Blistered Tomatoes & Pesto Crumbed Chicken & Buffalo Mozzerella

Serves 4

A simple, layered dish of warm tomato and butterbean caprese topped with crisp pesto breadcrumbs, tender chicken escalopes, and melted mozzarella.

Ingredients

For the butterbean caprese

• 2 tbsp olive oil
• 1 small onion, finely sliced
• 2 cloves garlic, sliced
• 400g cherry tomatoes
• 1 tbsp tomato purée
• 1 x 400g tins butterbeans, drained and rinsed
• 1–2 tsp capers, drained (optional)
• Salt & black pepper
• Handful fresh basil
• 1 tbsp red wine or sherry vinegar
• Extra virgin olive oil, to finish
• 200g mozzarella, torn

For the chicken escalopes

• 2 chicken breasts, scut in half lengtways, into thin escalopes
• Salt & black pepper
• 1 eggs, beaten
• Plain flour (for dusting)
• Olive oil, for cooking

Pesto breadcrumbs

• 80g breadcrumbs (fresh or dried)
• 2 tbsp pesto (basil pesto works well)
• 30g grated Parmesan

Method

1. Make the pesto breadcrumbs

In a bowl, mix breadcrumbs, pesto and parmesan until evenly combined.

Set aside.

2. Cook the butterbean caprese

Heat olive oil in a large pan over medium heat.

Add onion and cook for 5–6 minutes until soft.

Add garlic and cook briefly.

Add cherry tomatoes and cook until they begin to blister and burst.

Stir in tomato purée and cook for 1–2 minutes.

Add butterbeans (and capers if using), season well, and warm through.

Turn off the heat, then stir through vinegar and basil

3. Prepare and cook the chicken

Season the chicken escalopes with salt and pepper.

Lightly dust in flour, dip into beaten egg, then press into the pesto breadcrumb mixture to coat.

Sprtiz well with oil and airfyer or ovenbake. Cook the escalopes until golden and cooked through.

4. Assemble and finish

Place the cooked chicken escalopes on top of the warm butterbean caprese.

Transfer the dish to a hot oven or grill for 5–8 minutes until the mozzarella has melted and is lightly bubbling.

5. Serve

Finish with a drizzle of extra virgin olive oil and a few fresh basil leaves.

Serve warm.