Sicilian-Style Chicken Cutlets with Chopped Caprese Salad for Two

• 2 6-ounce boneless, skinless chicken breast halves for the swordfish cutlets
• 6 bocconcini, drained and halved or chopped

1. Butterfly the breasts by cutting into and across each breast but not all the way through.
2. Open the breast, like butterfly wings, and place between wax paper or plastic wrap and pound out to a 1/4-inch thickness with a small skillet or mallet.
3. Press the meat into the breadcrumb mixture, as you would the swordfish.
4. Prepare as directed and serve with the wedges of lemon.
5. While the chicken cooks, make the tomato and basil salad as directed in the first variation, adding the mozzarella.
6. Toss and serve the salad alongside the chicken.

chicken, bocconcini

Taken from www.epicurious.com/recipes/food/views/sicilian-style-chicken-cutlets-with-chopped-caprese-salad-for-two-374290 (may not work)